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






2. Guest satisfaction - personal service - accounting for sales






3. 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






4. Serving our biological needs






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






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






7. 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.






8. 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.






9. 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.






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






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






12. Business format franchising






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






14. Serving our social needs






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






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






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






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






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






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






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






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






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






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






25. Guest room rental






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






27. Number of guests






28. Technological methods of efficient property maintenance and management






29. 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.






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






31. 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






32. 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






33. 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.






34. 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






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






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






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






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






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






40. 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






41. 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






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






43. 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.






44. 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


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






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






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






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






49. 48% - 50%






50. Participation rate