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 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.






2. Serving our social needs






3. 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.






4. 4 pounds per person per day






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






6. 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.






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






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






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






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






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






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






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






14. Participation rate






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






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






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






18. 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






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






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






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






22. Visit family and friends






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






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






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






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






27. Number of guests






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






29. 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






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






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. 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.






35. 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.






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






37. Technological methods of efficient property maintenance and management






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






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






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






41. 1. Increase sales 2. Reduce costs






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






43. Serving our biological needs






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






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






46. Guest room rental






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






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






49. 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






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