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. 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






3. 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






4. Participation rate






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






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






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






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






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






10. 4 pounds per person per day






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






12. 1. Increase sales 2. Reduce costs






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






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






15. Visit family and friends






16. Business format franchising






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






18. Technological methods of efficient property maintenance and management






19. 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.






20. 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






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






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






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






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






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






26. 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


27. Guest room rental






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






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






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






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






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






33. 48% - 50%






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






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






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






37. 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.






38. 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






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






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






41. 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.






42. 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.






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






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






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






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






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






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






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






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