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. 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.






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






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






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






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






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






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






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






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






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






11. Guest room rental






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






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






14. 48% - 50%






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






16. 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.






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






18. 4 pounds per person per day






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






20. 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






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






22. 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

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23. 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.






24. Serving our biological needs






25. 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






26. 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.






27. Participation rate






28. Guest satisfaction - personal service - accounting for sales






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






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






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






33. Number of guests






34. Visit family and friends






35. 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






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






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






39. 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.






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






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






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






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






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






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






46. 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






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






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






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






50. 1. Increase sales 2. Reduce costs