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






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






3. Visit family and friends






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






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






6. 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.






7. 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






8. Guest room rental






9. Guest satisfaction - personal service - accounting for sales






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






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






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






13. 48% - 50%






14. Serving our biological needs






15. 4 pounds per person per day






16. 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






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






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






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






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






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






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






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






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






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






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






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.






28. Serving our social needs






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






30. 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.






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






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






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






34. 1. Increase sales 2. Reduce costs






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






36. 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


37. Number of guests






38. Business format franchising






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






40. 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






41. 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.






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






43. 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.






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






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






46. 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






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






48. Technological methods of efficient property maintenance and management






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






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