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. 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






2. 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






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






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






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






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






7. Business format franchising






8. 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.






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






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






11. 1. Increase sales 2. Reduce costs






12. Serving our social needs






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






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






16. 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.






17. Guest room rental






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






19. Technological methods of efficient property maintenance and management






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






21. Serving our biological needs






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






23. 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






24. Visit family and friends






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






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






27. 48% - 50%






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






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






30. 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.






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






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






33. Number of guests






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






35. 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.






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






37. Participation rate






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






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






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






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






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






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






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






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






46. 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.






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






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






49. 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.






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