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






2. 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






3. 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.






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






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






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






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






8. 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.






9. 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.






10. Visit family and friends






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






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






13. 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






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






15. 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






16. 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






17. 4 pounds per person per day






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






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






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






21. 48% - 50%






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






23. Number of guests






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






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






26. 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






27. Participation rate






28. Guest room rental






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






30. Business format franchising






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






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






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






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






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






36. 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.






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






38. 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.






39. 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


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






41. 1. Increase sales 2. Reduce costs






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






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






44. Serving our social needs






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






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






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






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






50. Serving our biological needs