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






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






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






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






5. 48% - 50%






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






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






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






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






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






11. 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.






12. 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






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






14. Number of guests






15. 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.






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






17. 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






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






19. 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.






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






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






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






23. 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.






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






25. 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






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






27. 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






28. 1. Increase sales 2. Reduce costs






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






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






31. Serving our biological needs






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






33. Participation rate






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






35. 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






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






37. 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






38. 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.






39. 4 pounds per person per day






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






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






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






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






46. 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.






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






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






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






50. Guest satisfaction - personal service - accounting for sales