SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Participation rate
Moment of Truth
How is success measured in on-site foodservice operations
Downstairs guest interest
Service
2. Average dollar amount of check - average sale per guest
Check Average
Calculate Check Average
QSR
Skills needed by a manager
3. 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
Yield Management
Identify/Explain 3 types of service
Tangible
Franchisee
4. One person taking a trip 100 miles or more from home
Tangible
Intangible
Psychographics
Person Trip
5. 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.
Franchisee
Number 1 reason for travel
Job Benefit Mix
QSR
6. 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.
Dietary Schizophrenia
Eating Market
Primary Destination
Intangible
7. Allow customers to call a central - toll-free number and make a reservation with any property in the system
Central reservation systems
Downstairs guest interest
Covers
New Product
8. Quick Service Restaurants - simplification & standardized purchasing - production & service - convenient - McDonald's
Tangible
Intangible
Market Segmentation
QSR
9. Charges made by guests after checked out & charges by other persons not hotel guests
Psychographics
Upstairs guest interest
Eatertainment
City Ledger
10. Databases that identify guests' occupancy patterns - lengths of stay - demographic information - types of business - and individual customer profiles
Number 1 reason for travel
Dietary Schizophrenia
Customer relationship management systems
Inseparability
11. Sales - catering - purchasing - inventory - time - attendance - labor scheduling
Key source of hotel revenue
Food and beverage retail management systems include
Job Benefit Mix
Knowledge Worker
12. Kept at front desk is made up of bills owed by guests in the house.
QSR
Market Segmentation
Calculate Occupancy Rate
House Ledger
13. Stopover - draw people from nearby areas or induce people to stop on the way by - Sports centers - zoos & aquariums - museums
Upstairs guest interest
Secondary Destination
Moment of Truth
Tourism industry
14. A product that has not been served before commercially - Egg McMuffin & Chicken McNuggets
Global distribution systems
Calculate RevPAR
New-to-world Products
How is success measured in on-site foodservice operations
15. Made up of both money and knowledge to be gained from any job
Who is guest of on-site foodservice
Market Segmentation
Job Benefit Mix
Skills need by entry level position
16. Prosumption; Customer involvement with the production of service.
New-to-world Products
Most common franchise in restaurant
Inseparability
Property management systems
17. Reduced - free - low - healthy - light - lean - symbols - heart - apple
Two ways to increase sales
What terms are typical nutritional claims?
Covers
Dining Market
18. 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.
Most common franchise in restaurant
Service
New Product
4 P's of the Marketing Mix
19. Rooms Sold / Total Rooms Available 300 / 500 = 60%
Hospitality Industry
Demographics
Calculate Occupancy Rate
Economy of scale
20. Most are 1-2 nights in duration - combining business and pleasure
Trend in length of trips taken
Two ways to increase sales
Two best ways to increase profit
Back of House Primary Responsibility
21. Total dollar sales / Number of guests served during the period
Franchisee
Upstairs guest interest
Calculate Check Average
Consumerism
22. Server suggesting something for meal - e.g. 'X wine goes well with Y dish'
Calculate Check Average
Tangible
Suggestive selling
Franchisee
23. Number of guests
Job Benefit Mix
Trend in length of trips taken
Hospitality Industry
Covers
24. The attributes (of service) that the customer cannot grasp with any of the five senses.
Intangible
Skills needed by a manager
Primary Destination
Two types of franchises
25. The person who applies to productive work ideas - concepts - and information
Knowledge Worker
Demographics
Calculate RevPAR
Who is guest of on-site foodservice
26. 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.
Market Segmentation
Person Trip
Back of House Primary Responsibility
Who is guest of on-site foodservice
27. 48% - 50%
% of food dollar spent away from home
How much waste does the average American generate in one day
Franchisee
Central reservation systems
28. Dollar sales / Number of rooms sold $18000 / 300 = $60 ADR
% of food dollar spent away from home
Person Trip
Calculate Occupancy Rate
Calculate Average Room Rate
29. 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
PMS
Dining Market
Property management systems
Energy management systems
30. Visit family and friends
SMERF
Person Trip
Job Benefit Mix
Number 1 reason for travel
31. 1. Increase sales 2. Reduce costs
Two best ways to increase profit
Central reservation systems
PMS
4 P's of the Marketing Mix
32. 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.
Hospitality
House Ledger
Franchise
PMS
33. 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
% of food dollar spent away from home
Suggestive selling
Moment of Truth
Home Meal Replacement
34. 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
Yield Management
Market Segmentation
Most common franchise in restaurant
QSR
35. May not require any skills - dishwasher - busser - etc. - but knowledge can be learned from these jobs.
Who is client of on-site foodservice
Skills need by entry level position
Eatertainment
Inseparability
36. Touring - have a wide market & draw travelers from great distances - Grand Canyon - Disney World - Las Vegas
Who is client of on-site foodservice
Primary Destination
Two ways to increase sales
Global distribution systems
37. The product (service) can be touched or felt
Tangible
How is success measured in on-site foodservice operations
Calculate Occupancy Rate
Suggestive selling
38. Computer programs used throughout a hotel to keep track of guest registration - reservations - guest folio management - room selections - accounting - supply inventory - and purchasing
Property management systems
What terms are typical nutritional claims?
Central reservation systems
Covers
39. Rooms revenue / Available rooms or paid occupancy percentage * ADR $18000 / 500 = $36 RevPAR
Service
Calculate RevPAR
Economy of scale
Travel Multiplier
40. The institution (bank - university - etc.) along with its managers and policy makers
Economy of scale
Who is client of on-site foodservice
Check Average
Back of House Primary Responsibility
41. 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.
Downstairs guest interest
Economy of scale
Hospitality
Trend in length of trips taken
42. Market segment for lodging business that originates from five primary sources: Social - Military - Educational - Religious & Fraternal
How much waste does the average American generate in one day
Service
% of food dollar spent away from home
SMERF
43. A product new to that establishment's menu. Wendy's adding baked potato as an entree.
New Product
Property management systems
Who is client of on-site foodservice
Franchisee
44. 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.
QSR
Check Average
Travel Multiplier
Most common franchise in restaurant
45. 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.
Concierge duties
Skills needed by a manager
QSR
Eatertainment
46. The quality of the food the guest is served - food safety - sanitation - food cost control
Back of House Primary Responsibility
New-to-world Products
Skills needed by a manager
Identify/Explain 3 types of service
47. 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
Skills needed by a manager
Hospitality Industry
Identify/Explain 3 types of service
Intangible
48. 1. Product or trade name franchising 2. Business format franchising
4 P's of the Marketing Mix
Two types of franchises
Who is guest of on-site foodservice
How is success measured in on-site foodservice operations
49. The study of objectively measurable characteristics of our population - such as age and income
Food and beverage retail management systems include
Demographics
Franchise
Market Segmentation
50. People's different patterns of activities - interests and opinions.
SMERF
Psychographics
Home Meal Replacement
Upstairs guest interest
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests