Test your basic knowledge |

Principles Of Hospitality

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. Number of guests






2. 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.






3. 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.






4. Allow customers to call a central - toll-free number and make a reservation with any property in the system






5. 48% - 50%






6. Guest satisfaction - personal service - accounting for sales






7. What you find upstairs in a hotel - guest rooms - give up extra services for a lower price






8. Technological methods of efficient property maintenance and management






9. The institution (bank - university - etc.) along with its managers and policy makers






10. Dollar sales / Number of rooms sold $18000 / 300 = $60 ADR






11. May not require any skills - dishwasher - busser - etc. - but knowledge can be learned from these jobs.






12. Visit family and friends






13. A product that has not been served before commercially - Egg McMuffin & Chicken McNuggets






14. People's different patterns of activities - interests and opinions.






15. 1. Increase customer base by advertising & promotions 2. Increase sales to current customers by menu redesign - bundling & suggestive selling.






16. Rooms revenue / Available rooms or paid occupancy percentage * ADR $18000 / 500 = $36 RevPAR






17. 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.






18. Average dollar amount of check - average sale per guest






19. Market segment for lodging business that originates from five primary sources: Social - Military - Educational - Religious & Fraternal






20. Participation rate






21. Ties the food or meal with health status or disease prevention - usually relates to & mentions a specific disease.






22. 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.






23. Product - The guest experience - the food plus the server Price - Value pricing - prices in line with customer expectations Place - Location - multiply the number of places in which their product can be offered Promotion - Advertising - conducted th


24. Sales - catering - purchasing - inventory - time - attendance - labor scheduling






25. 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






26. 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






27. 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.






28. 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






29. Stopover - draw people from nearby areas or induce people to stop on the way by - Sports centers - zoos & aquariums - museums






30. Most are 1-2 nights in duration - combining business and pleasure






31. Not a restaurant - a delivery method features American comfort foods - chicken - turkey & ham prepared like consumer would make at home - home style cooking. Pizza - Boston Market






32. 1. Increase sales 2. Reduce costs






33. Provide guest service and information. Knows the right restaurant - best shows - and can get reservations or tickets






34. Made up of both money and knowledge to be gained from any job






35. The person who applies to productive work ideas - concepts - and information






36. The study of objectively measurable characteristics of our population - such as age and income






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.






38. Total dollar sales / Number of guests served during the period






39. The product (service) can be touched or felt






40. Business format franchising






41. Property Management System - Computer programs that provide more efficiently the information needed to personnel who need to know. Integrates all systems - reservations - front desk - housekeeping - food & beverage - & accounting






42. Touring - have a wide market & draw travelers from great distances - Grand Canyon - Disney World - Las Vegas






43. Quick Service Restaurants - simplification & standardized purchasing - production & service - convenient - McDonald's






44. 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






45. The collection of productive businesses and government organizations that serve the traveler away from home.






46. The individual diner - patient - student - or resident.






47. One person taking a trip 100 miles or more from home






48. Charges made by guests after checked out & charges by other persons not hotel guests






49. 4 pounds per person per day






50. Rooms Sold / Total Rooms Available 300 / 500 = 60%