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






2. 48% - 50%






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






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






6. 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.






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






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






10. 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.






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






12. 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






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






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






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






16. 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.






17. Serving our biological needs






18. Participation rate






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






20. 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






21. Visit family and friends






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






23. Number of guests






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






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






26. Business format franchising






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






28. 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






29. 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.






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






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






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






33. 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






34. 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.






35. 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






36. 1. Increase sales 2. Reduce costs






37. Guest room rental






38. 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.






39. 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






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






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






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






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






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






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






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






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






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






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






50. 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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183