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






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






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






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






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






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






7. 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






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






9. 1. Increase sales 2. Reduce costs






10. 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.






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






12. 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.






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






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






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






16. Guest satisfaction - personal service - accounting for sales






17. 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.






18. Technological methods of efficient property maintenance and management






19. Serving our biological needs






20. 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.






21. Guest room rental






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






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






24. 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






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






26. 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






27. 48% - 50%






28. 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


29. Serving our social needs






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






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






32. Visit family and friends






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






34. 4 pounds per person per day






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






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






37. 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.






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






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






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






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






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






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






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






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






46. Business format franchising






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






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






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






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