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






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






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






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






5. 48% - 50%






6. 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






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






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






9. 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






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






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






12. 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.






13. 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.






14. Guest room rental






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






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. 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. 4 pounds per person per day






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






20. Number of guests






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






22. 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


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






24. Technological methods of efficient property maintenance and management






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






26. 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






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






28. 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.






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






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






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






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






33. 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






34. Guest satisfaction - personal service - accounting for sales






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






36. Visit family and friends






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






38. Participation rate






39. 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






40. Serving our social needs






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






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






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






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






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






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






48. 1. Increase sales 2. Reduce costs






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






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