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. 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.






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






3. 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






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






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.






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






7. Participation rate






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






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






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






11. 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






12. 48% - 50%






13. Guest satisfaction - personal service - accounting for sales






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






15. Serving our biological needs






16. 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






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






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






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






20. 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






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






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






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






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






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






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






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






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






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






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






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






32. 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






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






34. 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


35. 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






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






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






38. 4 pounds per person per day






39. 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






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






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






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






43. Serving our social needs






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






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






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






47. 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.






48. 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.






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






50. Guest room rental