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. 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






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






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






5. Participation rate






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






7. Technological methods of efficient property maintenance and management






8. Visit family and friends






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






10. Guest room rental






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






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






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






14. Serving our biological needs






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






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






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






18. 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.






19. 1. Increase sales 2. Reduce costs






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






21. 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.






22. 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






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






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






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






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






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






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






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






30. 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.






31. 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






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






33. 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.






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






35. 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.






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






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






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






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






41. 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






42. 4 pounds per person per day






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






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






45. 48% - 50%






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






47. Number of guests






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






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






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