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. 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.






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






3. 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.






4. 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






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






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






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






8. 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






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






10. 4 pounds per person per day






11. 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






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






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






14. 48% - 50%






15. Participation rate






16. Technological methods of efficient property maintenance and management






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






18. Visit family and friends






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






20. 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






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






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






23. 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






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






25. 1. Increase sales 2. Reduce costs






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






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






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






29. 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.






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






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






32. Number of guests






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






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






35. Business format franchising






36. 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






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






38. 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.






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






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






41. 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.






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. Average dollar amount of check - average sale per guest






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






45. 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.






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






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






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






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






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