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






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






3. 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






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






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






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






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






8. Serving our biological needs






9. Visit family and friends






10. 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.






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






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






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






14. Guest room rental






15. 1. Increase sales 2. Reduce costs






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






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






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






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






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






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






22. 4 pounds per person per day






23. 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






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






25. 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






26. Guest satisfaction - personal service - accounting for sales






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






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






29. 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






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. Number of guests






32. 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.






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






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






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






36. 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.






37. 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.






38. 48% - 50%






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






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






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






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






43. 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


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






45. 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






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






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






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






49. Business format franchising






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