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Test your basic knowledge |
Principles Of Hospitality
Start Test
Study First
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. One person taking a trip 100 miles or more from home
Person Trip
Trend in length of trips taken
Tourism industry
Calculate RevPAR
2. The institution (bank - university - etc.) along with its managers and policy makers
How much waste does the average American generate in one day
Tourism industry
City Ledger
Who is client of on-site foodservice
3. 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
New-to-world Products
Front of House Primary Responsibility
QSR
Consumerism
4. The person who applies to productive work ideas - concepts - and information
New-to-world Products
Economy of scale
Knowledge Worker
What is a health claim?
5. The collection of productive businesses and government organizations that serve the traveler away from home.
Hospitality
Tourism industry
Two best ways to increase profit
Eatertainment
6. Participation rate
Psychographics
Calculate Average Room Rate
How is success measured in on-site foodservice operations
Two best ways to increase profit
7. A product that has not been served before commercially - Egg McMuffin & Chicken McNuggets
Eatertainment
Back of House Primary Responsibility
Two ways to increase sales
New-to-world Products
8. 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.
Person Trip
Global distribution systems
Franchisee
Travel Multiplier
9. Sales - catering - purchasing - inventory - time - attendance - labor scheduling
Two best ways to increase profit
What is a health claim?
Food and beverage retail management systems include
SMERF
10. More you buy the cheaper it is - Purchasing economies
4 P's of the Marketing Mix
QSR
Economy of scale
Franchise
11. Databases that identify guests' occupancy patterns - lengths of stay - demographic information - types of business - and individual customer profiles
Global distribution systems
Customer relationship management systems
Eatertainment
Primary Destination
12. Provide electronic connections between hotels and other travel-related companies
Downstairs guest interest
Global distribution systems
Economy of scale
Franchise
13. Most are 1-2 nights in duration - combining business and pleasure
How is success measured in on-site foodservice operations
Customer relationship management systems
Trend in length of trips taken
Who is client of on-site foodservice
14. A product new to that establishment's menu. Wendy's adding baked potato as an entree.
New Product
Property management systems
Suggestive selling
Knowledge Worker
15. 1. Increase customer base by advertising & promotions 2. Increase sales to current customers by menu redesign - bundling & suggestive selling.
Who is guest of on-site foodservice
Two ways to increase sales
Hospitality
Suggestive selling
16. Stopover - draw people from nearby areas or induce people to stop on the way by - Sports centers - zoos & aquariums - museums
Yield Management
Two best ways to increase profit
Food and beverage retail management systems include
Secondary Destination
17. Number of guests
Skills needed by a manager
% of food dollar spent away from home
New-to-world Products
Covers
18. 48% - 50%
Number 1 reason for travel
Calculate Average Room Rate
% of food dollar spent away from home
Energy management systems
19. The product (service) can be touched or felt
Food and beverage retail management systems include
Hospitality
What is a health claim?
Tangible
20. Total dollar sales / Number of guests served during the period
PMS
Identify/Explain 3 types of service
Suggestive selling
Calculate Check Average
21. 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
Home Meal Replacement
Central reservation systems
Two best ways to increase profit
Hospitality
22. 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
Check Average
Energy management systems
Skills need by entry level position
Identify/Explain 3 types of service
23. 4 pounds per person per day
Calculate Check Average
What terms are typical nutritional claims?
How much waste does the average American generate in one day
Eatertainment
24. Server suggesting something for meal - e.g. 'X wine goes well with Y dish'
Suggestive selling
Food and beverage retail management systems include
New-to-world Products
What terms are typical nutritional claims?
25. Technological methods of efficient property maintenance and management
What terms are typical nutritional claims?
Primary Destination
Economy of scale
Energy management systems
26. Average dollar amount of check - average sale per guest
Skills needed by a manager
Identify/Explain 3 types of service
Hospitality Industry
Check Average
27. The individual diner - patient - student - or resident.
% of food dollar spent away from home
Economy of scale
Who is guest of on-site foodservice
Skills needed by a manager
28. Business format franchising
Most common franchise in restaurant
Concierge duties
Calculate Average Room Rate
Travel Multiplier
29. 1. Increase sales 2. Reduce costs
PMS
Central reservation systems
Food and beverage retail management systems include
Two best ways to increase profit
30. Serving our biological needs
Eating Market
Skills need by entry level position
4 P's of the Marketing Mix
Tourism industry
31. 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.
Market Segmentation
Most common franchise in restaurant
Knowledge Worker
Franchise
32. The study of objectively measurable characteristics of our population - such as age and income
Demographics
Two types of franchises
4 P's of the Marketing Mix
Most common franchise in restaurant
33. 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
Concierge duties
Central reservation systems
Downstairs guest interest
Calculate Average Room Rate
34. Provide guest service and information. Knows the right restaurant - best shows - and can get reservations or tickets
Downstairs guest interest
How is success measured in on-site foodservice operations
Psychographics
Concierge duties
35. 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.
Job Benefit Mix
New-to-world Products
Suggestive selling
Travel Multiplier
36. 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.
Front of House Primary Responsibility
Yield Management
Market Segmentation
Suggestive selling
37. Computer programs used throughout a hotel to keep track of guest registration - reservations - guest folio management - room selections - accounting - supply inventory - and purchasing
Most common franchise in restaurant
Property management systems
Secondary Destination
Knowledge Worker
38. Allow customers to call a central - toll-free number and make a reservation with any property in the system
Eatertainment
Central reservation systems
SMERF
Skills needed by a manager
39. May not require any skills - dishwasher - busser - etc. - but knowledge can be learned from these jobs.
Franchisee
Energy management systems
Suggestive selling
Skills need by entry level position
40. 1. Product or trade name franchising 2. Business format franchising
Hospitality Industry
Two types of franchises
Two best ways to increase profit
Inseparability
41. Rooms Sold / Total Rooms Available 300 / 500 = 60%
Calculate Occupancy Rate
Who is guest of on-site foodservice
% of food dollar spent away from home
Hospitality
42. Serving our social needs
Who is guest of on-site foodservice
Demographics
Dining Market
Knowledge Worker
43. 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
Intangible
Yield Management
Moment of Truth
Eatertainment
44. The quality of the food the guest is served - food safety - sanitation - food cost control
Who is guest of on-site foodservice
Eatertainment
Franchise
Back of House Primary Responsibility
45. Guest room rental
Skills needed by a manager
Key source of hotel revenue
Number 1 reason for travel
New-to-world Products
46. Kept at front desk is made up of bills owed by guests in the house.
Person Trip
Market Segmentation
Energy management systems
House Ledger
47. 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
48. 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.
Skills need by entry level position
Economy of scale
Tangible
Eatertainment
49. Guest satisfaction - personal service - accounting for sales
Front of House Primary Responsibility
Identify/Explain 3 types of service
Consumerism
New-to-world Products
50. What you find upstairs in a hotel - guest rooms - give up extra services for a lower price
Upstairs guest interest
Economy of scale
Dining Market
New-to-world Products