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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. Visit family and friends






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






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






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






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






6. 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






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






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






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






10. 48% - 50%






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






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






13. 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


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






15. 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.






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






17. Serving our social needs






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.






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






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






21. 4 pounds per person per day






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






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






24. Guest satisfaction - personal service - accounting for sales






25. Participation rate






26. 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.






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






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






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






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






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






32. 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






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






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






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






36. 1. Increase sales 2. Reduce costs






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






38. Business format franchising






39. Guest room rental






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






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






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






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






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






45. 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






46. 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.






47. 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.






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






49. 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.






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






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