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






2. 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.






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






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






5. Technological methods of efficient property maintenance and management






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






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






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






9. Serving our social needs






10. Business format franchising






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






12. 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.






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






14. 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






15. 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






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






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






18. 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






19. Number of guests






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






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






22. 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






23. 48% - 50%






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






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






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






28. Guest room rental






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






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






31. 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


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






33. Serving our biological needs






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






35. Guest satisfaction - personal service - accounting for sales






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






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






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






39. 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






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






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






42. 4 pounds per person per day






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. More you buy the cheaper it is - Purchasing economies






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






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






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






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






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






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






//