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






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






3. 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


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






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






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






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






8. 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






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






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






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






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






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






14. Business format franchising






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






16. Number of guests






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






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






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






20. Guest satisfaction - personal service - accounting for sales






21. 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






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






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






24. Guest room rental






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






26. 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






27. 1. Increase sales 2. Reduce costs






28. 48% - 50%






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






30. Visit family and friends






31. 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.






32. 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






33. 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.






34. 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






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






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






37. 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.






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






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






40. Serving our social needs






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






42. 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






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






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






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






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






47. 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.






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






49. Technological methods of efficient property maintenance and management






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