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






2. 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.






3. Technological methods of efficient property maintenance and management






4. 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.






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






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






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






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






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






10. Serving our social needs






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






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






13. 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.






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






15. Participation rate






16. 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






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






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






19. 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






20. 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.






21. 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.






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






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






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






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






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






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






28. 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






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






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






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






32. Business format franchising






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






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






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






36. 48% - 50%






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






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






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






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






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






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






43. Number of guests






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. Guest satisfaction - personal service - accounting for sales






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






47. 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






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






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






50. Serving our biological needs