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. Serving our biological needs






2. 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.






3. Number of guests






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






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






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






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






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






10. 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.






11. 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.






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






13. Technological methods of efficient property maintenance and management






14. Guest room rental






15. 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






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






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






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






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






20. Participation rate






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






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






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






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






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






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






27. 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.






28. 1. Increase sales 2. Reduce costs






29. 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






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






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






32. 4 pounds per person per day






33. Visit family and friends






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






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






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






37. Serving our social needs






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






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






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






41. 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






42. 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






43. 48% - 50%






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






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






47. 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.






48. 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






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






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