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






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






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






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






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






6. Technological methods of efficient property maintenance and management






7. 48% - 50%






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






9. Involves varying room rates according to the demand for rooms in any given time period. Based on combining a history of room demand with current forecast for demand. Get the best combination of occupancy & ADR. No need to sell rooms at a discount if






10. 1. Increase sales 2. Reduce costs






11. 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.






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






15. 4 pounds per person per day






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






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






18. 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






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






20. 1. Product or trade name franchising 2. Business format franchising






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






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






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






24. 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






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






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






27. 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.






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






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






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






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






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






33. Guest satisfaction - personal service - accounting for sales






34. 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






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






36. Number of guests






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






38. 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






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






40. 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






41. 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






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






43. 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.






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






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






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






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






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






49. 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.






50. 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.