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






4. 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.






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






6. 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.






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






8. Business format franchising






9. 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






10. Guest satisfaction - personal service - accounting for sales






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






12. 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






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






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






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






16. 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.






17. Number of guests






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






19. Visit family and friends






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






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






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






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






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






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






26. 4 pounds per person per day






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






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






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






30. 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.






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






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






33. 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






34. 48% - 50%






35. Technological methods of efficient property maintenance and management






36. 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






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






38. Participation rate






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






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






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






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






43. 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






44. Serving our social needs






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






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






48. 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






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






50. 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