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. 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.






2. Guest room rental






3. Technological methods of efficient property maintenance and management






4. Visit family and friends






5. Participation rate






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






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






9. 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.






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






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






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






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






16. 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






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






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






19. 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






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






21. Serving our biological needs






22. 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






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. Guest satisfaction - personal service - accounting for sales






25. 1. Increase sales 2. Reduce costs






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






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






28. 48% - 50%






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






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






32. 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






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






34. Serving our social needs






35. 4 pounds per person per day






36. Number of guests






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






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






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






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






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






42. 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


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






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






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






46. Business format franchising






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






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






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






50. 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