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. Serving our biological needs






2. Guest room rental






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






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






5. Participation rate






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. 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






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






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






10. 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.






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






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






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






14. 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






15. Business format franchising






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






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






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






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






21. 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.






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






23. 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.






24. Serving our social needs






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






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






27. 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


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. Technological methods of efficient property maintenance and management






30. 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






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






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






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






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






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. 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






37. Visit family and friends






38. 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.






39. 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.






40. 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.






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






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






43. 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.






44. 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






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






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






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






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






49. Number of guests






50. Guest satisfaction - personal service - accounting for sales