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






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






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






4. Participation rate






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






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






7. 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






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






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






10. 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






11. 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






12. Technological methods of efficient property maintenance and management






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






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






15. 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.






16. Serving our social needs






17. 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.






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






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






20. 4 pounds per person per day






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






22. 1. Increase sales 2. Reduce costs






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






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






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






26. Business format franchising






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






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






29. 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.






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






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






32. 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






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






34. 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.






35. 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






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






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






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






39. 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.






40. 48% - 50%






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






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






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






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






45. 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






46. 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.






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






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






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






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