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. 4 pounds per person per day






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






3. 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






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






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






6. 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.






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






8. 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.






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






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






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






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






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






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






15. Serving our biological needs






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






17. Number of guests






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






19. 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






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






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






22. Measure the effect of initial spending together with the chain of expenditures that result. For example - a dollar spent in a hotel - some portion of it goes to employees - suppliers - and owners who in turn re-spend it.






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






24. Business format franchising






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






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






27. 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.






28. 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.






29. 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






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. Participation rate






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






33. Guest room rental






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






35. 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






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






38. Serving our social needs






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






40. 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.






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






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






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






44. 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






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






46. Technological methods of efficient property maintenance and management






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






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183



Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests