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






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






3. 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.






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






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






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






7. Guest room rental






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






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






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






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






12. 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






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






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






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






16. 48% - 50%






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






18. 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.






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






20. Number of guests






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. Guest satisfaction - personal service - accounting for sales






23. 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






24. 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


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






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






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






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






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






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






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






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






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






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






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






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. 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.






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






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






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






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






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






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






45. Technological methods of efficient property maintenance and management






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






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






48. Visit family and friends






49. 4 pounds per person per day






50. 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