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. 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






2. Serving our social needs






3. 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.






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






5. Visit family and friends






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






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






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






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






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






11. 48% - 50%






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






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






14. 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






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






16. 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.






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






18. 4 pounds per person per day






19. 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






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






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






22. 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






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






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






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






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






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






28. Serving our biological needs






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






30. Guest room rental






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






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






33. 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.






34. Participation rate






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






36. 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.






37. Technological methods of efficient property maintenance and management






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






39. 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.






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






41. 1. Increase sales 2. Reduce costs






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






43. 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






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






45. Business format franchising






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






47. 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


48. Number of guests






49. Guest satisfaction - personal service - accounting for sales






50. 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.