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






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






3. Participation rate






4. 4 pounds per person per day






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






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






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






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






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






10. Guest satisfaction - personal service - accounting for sales






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






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






13. 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


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






15. 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.






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






17. 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.






18. Business format franchising






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






20. 1. Increase sales 2. Reduce costs






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






22. Serving our biological needs






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






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






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






26. 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






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






28. Technological methods of efficient property maintenance and management






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






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






31. 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.






32. 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.






33. 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






34. Visit family and friends






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






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






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






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






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






40. 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






41. 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






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






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






44. 48% - 50%






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






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






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






49. 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.






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