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. Average dollar amount of check - average sale per guest






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






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






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






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






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






7. 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






8. Number of guests






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






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






11. Participation rate






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






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






15. Business format franchising






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






17. 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.






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






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






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






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






22. 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






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






24. 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.






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






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






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






28. 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






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






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






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






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






33. 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.






34. 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.






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






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






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






38. 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






39. Guest room rental






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






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






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






43. 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.






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






45. Technological methods of efficient property maintenance and management






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






47. 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






48. 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






49. Serving our biological needs






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