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






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






3. 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.






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






5. 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.






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






7. Business format franchising






8. 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.






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






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






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






12. Technological methods of efficient property maintenance and management






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






14. 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






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






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






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






18. 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






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






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






21. Guest satisfaction - personal service - accounting for sales






22. 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.






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






24. 1. Increase sales 2. Reduce costs






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






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






27. 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






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






29. 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






30. Visit family and friends






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






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






33. 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.






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






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






36. Participation rate






37. 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.






38. 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.






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






40. 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






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






42. Serving our social needs






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






44. Serving our biological needs






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






46. Number of guests






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






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






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






50. 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.