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. Participation rate






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






3. 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






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






5. 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.






6. 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.






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






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






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






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






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






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






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






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






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






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






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






18. 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.






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






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






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






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






23. Number of guests






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






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






26. 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.






27. 48% - 50%






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






29. 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






30. Visit family and friends






31. 1. Increase sales 2. Reduce costs






32. 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.






33. 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






34. 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






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






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






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






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






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






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






41. 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.






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






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






44. 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.






45. 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.






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






47. 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






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






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests