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






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






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






4. 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






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






6. 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






7. 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.






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






9. 48% - 50%






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






11. Participation rate






12. 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


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






14. Number of guests






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






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






17. Guest satisfaction - personal service - accounting for sales






18. 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






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






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






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






22. 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.






23. 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






24. 4 pounds per person per day






25. 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.






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






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






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






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






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






31. 1. Increase sales 2. Reduce costs






32. 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.






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






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






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






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






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






38. 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






39. Business format franchising






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






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






42. 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.






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






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






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






46. Guest room rental






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






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






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






50. 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