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






2. 1. Increase sales 2. Reduce costs






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






4. Serving our biological needs






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






6. 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


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






8. 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.






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






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






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






12. 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.






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






14. 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






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






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






17. 4 pounds per person per day






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






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






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






21. Guest room rental






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






23. 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






24. 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.






25. Business format franchising






26. 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






27. 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






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






29. 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






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






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






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






33. Serving our social needs






34. 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






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






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






37. Participation rate






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






39. 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.






40. 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






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






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






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






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






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






46. 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






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






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






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






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