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. Business format franchising






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






3. 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






4. The attributes (of service) that the customer cannot grasp with any of the five senses.






5. 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






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






7. Computer programs used throughout a hotel to keep track of guest registration - reservations - guest folio management - room selections - accounting - supply inventory - and purchasing






8. 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.






9. Technological methods of efficient property maintenance and management






10. Kept at front desk is made up of bills owed by guests in the house.






11. A product new to that establishment's menu. Wendy's adding baked potato as an entree.






12. Provide electronic connections between hotels and other travel-related companies






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






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






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






16. 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.






17. Serving our social needs






18. Databases that identify guests' occupancy patterns - lengths of stay - demographic information - types of business - and individual customer profiles






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






20. More you buy the cheaper it is - Purchasing economies






21. Guest satisfaction - personal service - accounting for sales






22. Prosumption; Customer involvement with the production of service.






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






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






25. Reduced - free - low - healthy - light - lean - symbols - heart - apple






26. 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.






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






28. Visit family and friends






29. 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.






30. Guest room rental






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






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






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






34. Server suggesting something for meal - e.g. 'X wine goes well with Y dish'






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






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






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






38. Includes hotels & restaurants as well as many other types of institutions that offer shelter and/or food (& entertainment - etc.) to people away from home.






39. Serving our biological needs






40. 4 pounds per person per day






41. 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.






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






43. 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






44. 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.






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






46. 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


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






48. The quality of the food the guest is served - food safety - sanitation - food cost control






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






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