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






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






3. Visit family and friends






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






5. Serving our social needs






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






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






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






9. Technological methods of efficient property maintenance and management






10. 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.






11. 1. Increase sales 2. Reduce costs






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






13. Guest satisfaction - personal service - accounting for sales






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






15. 4 pounds per person per day






16. 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.






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






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






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






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






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






22. Serving our biological needs






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






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






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






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






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






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






29. 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.






30. 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






31. Guest room rental






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






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






34. 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






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






37. 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






38. 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.






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






40. 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


41. 48% - 50%






42. 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.






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






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






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






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






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






49. Business format franchising






50. 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.