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Test your basic knowledge |
Principles Of Hospitality
Start Test
Study First
Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Ties the food or meal with health status or disease prevention - usually relates to & mentions a specific disease.
Service
Two types of franchises
What is a health claim?
Key source of hotel revenue
2. Made up of both money and knowledge to be gained from any job
Job Benefit Mix
Demographics
Back of House Primary Responsibility
Tourism industry
3. Identifies groups of customers and prospects who share sufficient characteristics in common that a product and service can be designed and brought to market for their needs.
Concierge duties
Market Segmentation
Economy of scale
Home Meal Replacement
4. Reduced - free - low - healthy - light - lean - symbols - heart - apple
Psychographics
Inseparability
What terms are typical nutritional claims?
Suggestive selling
5. The reception & entertainment of guests - visitors - or strangers with liberality and goodwill. Institutions that offer shelter - food - or both to people away from home. Hotels - restaurants - casinos - attractions - etc.
Intangible
Hospitality
Home Meal Replacement
Global distribution systems
6. Total dollar sales / Number of guests served during the period
Calculate Occupancy Rate
Person Trip
Calculate Check Average
Two ways to increase sales
7. Business format franchising
% of food dollar spent away from home
How much waste does the average American generate in one day
Economy of scale
Most common franchise in restaurant
8. Consumers are concerned about their health & about pleasing themselves. Sometimes they act on their concerns & sometimes on their need for pleasure. Sometimes they watch what they eat at home - but are less careful when dining out.
Tangible
Dietary Schizophrenia
Covers
Back of House Primary Responsibility
9. A product new to that establishment's menu. Wendy's adding baked potato as an entree.
New Product
Dietary Schizophrenia
SMERF
Back of House Primary Responsibility
10. Includes hotels & restaurants as well as many other types of institutions that offer shelter and/or food (& entertainment - etc.) to people away from home.
Two types of franchises
Hospitality Industry
Psychographics
4 P's of the Marketing Mix
11. Allow customers to call a central - toll-free number and make a reservation with any property in the system
Franchise
How is success measured in on-site foodservice operations
Economy of scale
Central reservation systems
12. Technological methods of efficient property maintenance and management
Job Benefit Mix
PMS
Eating Market
Energy management systems
13. Rooms Sold / Total Rooms Available 300 / 500 = 60%
Eatertainment
Skills need by entry level position
Calculate Occupancy Rate
Energy management systems
14. Want the traditional lobby floor attractions of a full-service hotel: dining rooms - cocktail lounges - meeting & banquet rooms - etc. Are willing to pay for extras either because are necessary or they can afford them
Home Meal Replacement
Primary Destination
Downstairs guest interest
Hospitality
15. Provide electronic connections between hotels and other travel-related companies
Franchisee
Check Average
Global distribution systems
Back of House Primary Responsibility
16. The product (service) can be touched or felt
Tangible
Global distribution systems
SMERF
% of food dollar spent away from home
17. Computer programs used throughout a hotel to keep track of guest registration - reservations - guest folio management - room selections - accounting - supply inventory - and purchasing
Eating Market
Skills need by entry level position
Property management systems
Front of House Primary Responsibility
18. Educating consumers & acting as advocates - influence social change in an effort to protect rights of consumer. A modern movement for the protection of the consumer against useless - inferior - or dangerous products - misleading advertising - unfair
Skills need by entry level position
Hospitality Industry
Consumerism
Job Benefit Mix
19. Prosumption; Customer involvement with the production of service.
Psychographics
Consumerism
Inseparability
PMS
20. The individual diner - patient - student - or resident.
Psychographics
Hospitality Industry
Who is guest of on-site foodservice
Upstairs guest interest
21. Guest satisfaction - personal service - accounting for sales
Tangible
Property management systems
Front of House Primary Responsibility
% of food dollar spent away from home
22. Business format franchising is the type of franchise in hospitality. Includes use of the product (& service) along with access to & use of - all other systems & standards associated with the business.
Demographics
Franchise
Check Average
Global distribution systems
23. Most are 1-2 nights in duration - combining business and pleasure
Calculate RevPAR
Franchise
Most common franchise in restaurant
Trend in length of trips taken
24. 1. Increase sales 2. Reduce costs
Tourism industry
Travel Multiplier
Two best ways to increase profit
Who is guest of on-site foodservice
25. Market segment for lodging business that originates from five primary sources: Social - Military - Educational - Religious & Fraternal
SMERF
Who is guest of on-site foodservice
Eating Market
Suggestive selling
26. 1. Increase customer base by advertising & promotions 2. Increase sales to current customers by menu redesign - bundling & suggestive selling.
Dining Market
Central reservation systems
Two ways to increase sales
Inseparability
27. 1. Electronic-mechanical - range from vending machines to such services as automated check in/out 2. Indirect personal - include telephone or email contacts such as hotel reservations - reservation desk at a restaurant - a room-service taker - housek
Franchisee
Back of House Primary Responsibility
Identify/Explain 3 types of service
Food and beverage retail management systems include
28. Sales - catering - purchasing - inventory - time - attendance - labor scheduling
Skills needed by a manager
Food and beverage retail management systems include
Travel Multiplier
Dietary Schizophrenia
29. Are guests encounters; Any time a staff member has the opportunity to make the guest happy; Every hospitality organization has thousands of these every day; Service provider and customer must work together in order for the service to be successful; T
Most common franchise in restaurant
Home Meal Replacement
City Ledger
Moment of Truth
30. Visit family and friends
Central reservation systems
Number 1 reason for travel
What is a health claim?
Skills need by entry level position
31. Stopover - draw people from nearby areas or induce people to stop on the way by - Sports centers - zoos & aquariums - museums
Hospitality
Secondary Destination
New Product
Trend in length of trips taken
32. The quality of the food the guest is served - food safety - sanitation - food cost control
Downstairs guest interest
Back of House Primary Responsibility
Key source of hotel revenue
Market Segmentation
33. Owner of a franchise & possibly land - building - furniture & fixtures or a lease on them. Responsible for hiring employees - supervising daily operations & generally representing themselves in the community as independent businesspeople.
Franchisee
Two types of franchises
Two best ways to increase profit
Two ways to increase sales
34. People's different patterns of activities - interests and opinions.
Job Benefit Mix
Tangible
Two ways to increase sales
Psychographics
35. A product that has not been served before commercially - Egg McMuffin & Chicken McNuggets
New-to-world Products
Consumerism
Intangible
Covers
36. Participation rate
How is success measured in on-site foodservice operations
Front of House Primary Responsibility
Food and beverage retail management systems include
Market Segmentation
37. Theme restaurants in which the diner's experience is centered in the entertainment provided by the restaurant's stage-set-like decor - Hard Rock Cafe - Dave & Buster's. Combine food with various kinds of entertainment - relatively new on scene.
Hospitality
What is a health claim?
Eatertainment
Calculate Occupancy Rate
38. All actions & reactions that customers perceive they have purchased. Is performed for the guest by people or by systems such as remote check in/out. Performance of the organization and its staff.
Calculate Check Average
Energy management systems
Service
Skills needed by a manager
39. 1. Product or trade name franchising 2. Business format franchising
Yield Management
Job Benefit Mix
Two types of franchises
House Ledger
40. Must keep in mind 3 objectives: 1 - making the guest welcome personally 2 - making things work fro the guests 3 - making sure that the operation will continue to provide service and meet budget
Food and beverage retail management systems include
Demographics
Skills needed by a manager
Two best ways to increase profit
41. More you buy the cheaper it is - Purchasing economies
4 P's of the Marketing Mix
Economy of scale
New Product
Calculate Occupancy Rate
42. Serving our social needs
Service
Dining Market
What terms are typical nutritional claims?
Trend in length of trips taken
43. The person who applies to productive work ideas - concepts - and information
Hospitality
Person Trip
Demographics
Knowledge Worker
44. Serving our biological needs
Eating Market
New Product
Central reservation systems
Travel Multiplier
45. Quick Service Restaurants - simplification & standardized purchasing - production & service - convenient - McDonald's
Downstairs guest interest
% of food dollar spent away from home
QSR
House Ledger
46. Number of guests
Covers
SMERF
Most common franchise in restaurant
Consumerism
47. Rooms revenue / Available rooms or paid occupancy percentage * ADR $18000 / 500 = $36 RevPAR
Inseparability
Dining Market
Most common franchise in restaurant
Calculate RevPAR
48. Kept at front desk is made up of bills owed by guests in the house.
House Ledger
New-to-world Products
Economy of scale
What terms are typical nutritional claims?
49. Provide guest service and information. Knows the right restaurant - best shows - and can get reservations or tickets
Tourism industry
Concierge duties
Central reservation systems
Upstairs guest interest
50. Measure the effect of initial spending together with the chain of expenditures that result. For example - a dollar spent in a hotel - some portion of it goes to employees - suppliers - and owners who in turn re-spend it.
Trend in length of trips taken
What is a health claim?
Travel Multiplier
Franchisee