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. Business format franchising






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






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






4. Not a restaurant - a delivery method features American comfort foods - chicken - turkey & ham prepared like consumer would make at home - home style cooking. Pizza - Boston Market






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






6. 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.






7. Guest room rental






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






9. 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






10. 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.






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






12. 1. Increase sales 2. Reduce costs






13. 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.






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






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






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






17. Guest satisfaction - personal service - accounting for sales






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






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






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






22. 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


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






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






25. 4 pounds per person per day






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






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






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






29. 48% - 50%






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






31. 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.






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






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






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






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






36. 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






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






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






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






40. Number of guests






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






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






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






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






45. Serving our biological needs






46. 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






47. 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.






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






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






50. Participation rate