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






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






3. 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.






4. Participation rate






5. 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






6. 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






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






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






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






10. 48% - 50%






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






12. 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.






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






14. Business format franchising






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






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






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






18. Serving our social needs






19. 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






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






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






22. 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.






23. 1. Increase sales 2. Reduce costs






24. 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.






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






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






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






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






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






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






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






32. 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






33. 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.






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






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






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






37. Guest satisfaction - personal service - accounting for sales






38. 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.






39. Technological methods of efficient property maintenance and management






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






41. 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






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






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






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






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






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






47. 4 pounds per person per day






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






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






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







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