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Test your basic knowledge |
Principles Of Hospitality
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Study First
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. 4 pounds per person per day
What terms are typical nutritional claims?
Skills needed by a manager
Moment of Truth
How much waste does the average American generate in one day
2. Guest room rental
Key source of hotel revenue
Market Segmentation
Economy of scale
New-to-world Products
3. Rooms Sold / Total Rooms Available 300 / 500 = 60%
Home Meal Replacement
Concierge duties
Calculate Occupancy Rate
Eatertainment
4. Made up of both money and knowledge to be gained from any job
What terms are typical nutritional claims?
Upstairs guest interest
Job Benefit Mix
Most common franchise in restaurant
5. 1. Increase sales 2. Reduce costs
Eatertainment
Dining Market
Customer relationship management systems
Two best ways to increase profit
6. Ties the food or meal with health status or disease prevention - usually relates to & mentions a specific disease.
Two ways to increase sales
What is a health claim?
Tangible
Yield Management
7. What you find upstairs in a hotel - guest rooms - give up extra services for a lower price
% of food dollar spent away from home
Suggestive selling
Upstairs guest interest
Trend in length of trips taken
8. 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
How much waste does the average American generate in one day
Home Meal Replacement
Job Benefit Mix
What is a health claim?
9. Serving our social needs
Global distribution systems
Economy of scale
Dining Market
SMERF
10. 1. Increase customer base by advertising & promotions 2. Increase sales to current customers by menu redesign - bundling & suggestive selling.
Hospitality Industry
Two ways to increase sales
Front of House Primary Responsibility
Economy of scale
11. Databases that identify guests' occupancy patterns - lengths of stay - demographic information - types of business - and individual customer profiles
Covers
Two types of franchises
Customer relationship management systems
Global distribution systems
12. 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.
Two best ways to increase profit
Psychographics
Consumerism
Dietary Schizophrenia
13. A product new to that establishment's menu. Wendy's adding baked potato as an entree.
Property management systems
New Product
Demographics
Dining Market
14. 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
PMS
Consumerism
House Ledger
Psychographics
15. Guest satisfaction - personal service - accounting for sales
Moment of Truth
Key source of hotel revenue
Psychographics
Front of House Primary Responsibility
16. Touring - have a wide market & draw travelers from great distances - Grand Canyon - Disney World - Las Vegas
Eatertainment
Primary Destination
Tangible
Front of House Primary Responsibility
17. Number of guests
House Ledger
Identify/Explain 3 types of service
Intangible
Covers
18. 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
Suggestive selling
Downstairs guest interest
House Ledger
Economy of scale
19. 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
Yield Management
Two types of franchises
Concierge duties
Economy of scale
20. Stopover - draw people from nearby areas or induce people to stop on the way by - Sports centers - zoos & aquariums - museums
Home Meal Replacement
Secondary Destination
Food and beverage retail management systems include
Front of House Primary Responsibility
21. 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
QSR
Consumerism
Most common franchise in restaurant
Hospitality
22. The attributes (of service) that the customer cannot grasp with any of the five senses.
New Product
Food and beverage retail management systems include
Intangible
Consumerism
23. The individual diner - patient - student - or resident.
City Ledger
Who is guest of on-site foodservice
Eatertainment
Central reservation systems
24. One person taking a trip 100 miles or more from home
4 P's of the Marketing Mix
Psychographics
Concierge duties
Person Trip
25. 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
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26. Quick Service Restaurants - simplification & standardized purchasing - production & service - convenient - McDonald's
City Ledger
Trend in length of trips taken
QSR
Skills needed by a manager
27. 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.
Dietary Schizophrenia
Travel Multiplier
Franchisee
What terms are typical nutritional claims?
28. 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.
Concierge duties
Hospitality Industry
PMS
Hospitality
29. 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.
Eating Market
Service
Energy management systems
Identify/Explain 3 types of service
30. Rooms revenue / Available rooms or paid occupancy percentage * ADR $18000 / 500 = $36 RevPAR
Calculate RevPAR
Demographics
Eatertainment
How is success measured in on-site foodservice operations
31. May not require any skills - dishwasher - busser - etc. - but knowledge can be learned from these jobs.
How much waste does the average American generate in one day
Skills need by entry level position
Eating Market
Covers
32. The quality of the food the guest is served - food safety - sanitation - food cost control
Two ways to increase sales
Back of House Primary Responsibility
Key source of hotel revenue
Hospitality
33. 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 P's of the Marketing Mix
Dietary Schizophrenia
Suggestive selling
Skills needed by a manager
34. Technological methods of efficient property maintenance and management
Two ways to increase sales
Eatertainment
Energy management systems
Eating Market
35. 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
Front of House Primary Responsibility
Who is guest of on-site foodservice
Moment of Truth
Knowledge Worker
36. Business format franchising
Concierge duties
Who is client of on-site foodservice
Most common franchise in restaurant
Eating Market
37. 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.
Tourism industry
New-to-world Products
Covers
Eatertainment
38. Dollar sales / Number of rooms sold $18000 / 300 = $60 ADR
Skills needed by a manager
Identify/Explain 3 types of service
Dietary Schizophrenia
Calculate Average Room Rate
39. Sales - catering - purchasing - inventory - time - attendance - labor scheduling
Hospitality
Inseparability
Identify/Explain 3 types of service
Food and beverage retail management systems include
40. 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.
Franchisee
Inseparability
House Ledger
Moment of Truth
41. Charges made by guests after checked out & charges by other persons not hotel guests
Hospitality
City Ledger
Two ways to increase sales
Number 1 reason for travel
42. Most are 1-2 nights in duration - combining business and pleasure
Two best ways to increase profit
Upstairs guest interest
Intangible
Trend in length of trips taken
43. Includes hotels & restaurants as well as many other types of institutions that offer shelter and/or food (& entertainment - etc.) to people away from home.
City Ledger
Key source of hotel revenue
Hospitality Industry
Person Trip
44. Serving our biological needs
Demographics
Eating Market
Calculate Average Room Rate
Person Trip
45. Reduced - free - low - healthy - light - lean - symbols - heart - apple
Eating Market
Calculate Check Average
Trend in length of trips taken
What terms are typical nutritional claims?
46. People's different patterns of activities - interests and opinions.
Two best ways to increase profit
Psychographics
Hospitality Industry
Food and beverage retail management systems include
47. The collection of productive businesses and government organizations that serve the traveler away from home.
Skills need by entry level position
Number 1 reason for travel
Property management systems
Tourism industry
48. The product (service) can be touched or felt
Yield Management
Two best ways to increase profit
Tangible
Franchisee
49. Market segment for lodging business that originates from five primary sources: Social - Military - Educational - Religious & Fraternal
Dietary Schizophrenia
SMERF
Calculate RevPAR
% of food dollar spent away from home
50. The person who applies to productive work ideas - concepts - and information
How is success measured in on-site foodservice operations
Franchise
Knowledge Worker
Calculate Check Average