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Test your basic knowledge |
Principles Of Hospitality
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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. Market segment for lodging business that originates from five primary sources: Social - Military - Educational - Religious & Fraternal
Identify/Explain 3 types of service
SMERF
Travel Multiplier
Eating Market
2. Provide electronic connections between hotels and other travel-related companies
Property management systems
City Ledger
Dietary Schizophrenia
Global distribution systems
3. People's different patterns of activities - interests and opinions.
Hospitality Industry
Psychographics
Food and beverage retail management systems include
Hospitality
4. Databases that identify guests' occupancy patterns - lengths of stay - demographic information - types of business - and individual customer profiles
Secondary Destination
Customer relationship management systems
Food and beverage retail management systems include
Two types of franchises
5. Guest satisfaction - personal service - accounting for sales
Front of House Primary Responsibility
What is a health claim?
Customer relationship management systems
House Ledger
6. The study of objectively measurable characteristics of our population - such as age and income
Eatertainment
Yield Management
Demographics
Suggestive selling
7. The person who applies to productive work ideas - concepts - and information
Front of House Primary Responsibility
Two ways to increase sales
Calculate Occupancy Rate
Knowledge Worker
8. The attributes (of service) that the customer cannot grasp with any of the five senses.
4 P's of the Marketing Mix
Intangible
Hospitality
Hospitality Industry
9. 1. Product or trade name franchising 2. Business format franchising
Demographics
Global distribution systems
Two types of franchises
New Product
10. More you buy the cheaper it is - Purchasing economies
Economy of scale
Downstairs guest interest
Psychographics
Two types of franchises
11. 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.
Global distribution systems
Eatertainment
Hospitality
Dietary Schizophrenia
12. 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.
Food and beverage retail management systems include
Service
Travel Multiplier
Dietary Schizophrenia
13. Ties the food or meal with health status or disease prevention - usually relates to & mentions a specific disease.
Service
PMS
Most common franchise in restaurant
What is a health claim?
14. What you find upstairs in a hotel - guest rooms - give up extra services for a lower price
Upstairs guest interest
Inseparability
Covers
What terms are typical nutritional claims?
15. The product (service) can be touched or felt
Property management systems
Intangible
Key source of hotel revenue
Tangible
16. 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.
Travel Multiplier
Franchisee
House Ledger
Tangible
17. The collection of productive businesses and government organizations that serve the traveler away from home.
Eating Market
Psychographics
Tourism industry
Dining Market
18. Provide guest service and information. Knows the right restaurant - best shows - and can get reservations or tickets
Downstairs guest interest
Concierge duties
Yield Management
Dietary Schizophrenia
19. Participation rate
PMS
New-to-world Products
Moment of Truth
How is success measured in on-site foodservice operations
20. Charges made by guests after checked out & charges by other persons not hotel guests
Property management systems
City Ledger
Psychographics
Dining Market
21. 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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22. 1. Increase customer base by advertising & promotions 2. Increase sales to current customers by menu redesign - bundling & suggestive selling.
What is a health claim?
Two ways to increase sales
Key source of hotel revenue
Skills needed by a manager
23. 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
Franchisee
Skills needed by a manager
Customer relationship management systems
What terms are typical nutritional claims?
24. 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.
Most common franchise in restaurant
Eatertainment
Intangible
Tourism industry
25. Serving our biological needs
Secondary Destination
Eating Market
4 P's of the Marketing Mix
What terms are typical nutritional claims?
26. 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
Knowledge Worker
Eatertainment
Calculate Occupancy Rate
Downstairs guest interest
27. Reduced - free - low - healthy - light - lean - symbols - heart - apple
Who is guest of on-site foodservice
Calculate Check Average
What terms are typical nutritional claims?
New-to-world Products
28. One person taking a trip 100 miles or more from home
Franchise
Suggestive selling
House Ledger
Person Trip
29. Most are 1-2 nights in duration - combining business and pleasure
Suggestive selling
City Ledger
Trend in length of trips taken
Franchise
30. Quick Service Restaurants - simplification & standardized purchasing - production & service - convenient - McDonald's
Knowledge Worker
QSR
Two best ways to increase profit
Skills needed by a manager
31. May not require any skills - dishwasher - busser - etc. - but knowledge can be learned from these jobs.
Two types of franchises
Skills need by entry level position
Concierge duties
Check Average
32. Includes hotels & restaurants as well as many other types of institutions that offer shelter and/or food (& entertainment - etc.) to people away from home.
How is success measured in on-site foodservice operations
Hospitality Industry
Calculate Occupancy Rate
Person Trip
33. Allow customers to call a central - toll-free number and make a reservation with any property in the system
Dietary Schizophrenia
Central reservation systems
Customer relationship management systems
Inseparability
34. Rooms Sold / Total Rooms Available 300 / 500 = 60%
Dietary Schizophrenia
Calculate Occupancy Rate
Covers
Skills need by entry level position
35. Computer programs used throughout a hotel to keep track of guest registration - reservations - guest folio management - room selections - accounting - supply inventory - and purchasing
Who is guest of on-site foodservice
Job Benefit Mix
Property management systems
Concierge duties
36. The individual diner - patient - student - or resident.
Front of House Primary Responsibility
Who is guest of on-site foodservice
Eating Market
SMERF
37. Guest room rental
Check Average
Travel Multiplier
Key source of hotel revenue
New Product
38. Kept at front desk is made up of bills owed by guests in the house.
SMERF
House Ledger
Demographics
Upstairs guest interest
39. Number of guests
Front of House Primary Responsibility
Global distribution systems
Covers
PMS
40. 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
Dining Market
Job Benefit Mix
Moment of Truth
Who is client of on-site foodservice
41. The institution (bank - university - etc.) along with its managers and policy makers
Who is client of on-site foodservice
QSR
Franchisee
Number 1 reason for travel
42. 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
New-to-world Products
Franchise
Service
Home Meal Replacement
43. Total dollar sales / Number of guests served during the period
Calculate Check Average
Two ways to increase sales
Identify/Explain 3 types of service
New Product
44. Rooms revenue / Available rooms or paid occupancy percentage * ADR $18000 / 500 = $36 RevPAR
Calculate RevPAR
What is a health claim?
Tangible
Front of House Primary Responsibility
45. 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
Yield Management
Hospitality Industry
New-to-world Products
Trend in length of trips taken
46. 1. Increase sales 2. Reduce costs
Calculate Occupancy Rate
Suggestive selling
Two best ways to increase profit
How much waste does the average American generate in one day
47. Average dollar amount of check - average sale per guest
Dining Market
Home Meal Replacement
Check Average
How is success measured in on-site foodservice operations
48. Stopover - draw people from nearby areas or induce people to stop on the way by - Sports centers - zoos & aquariums - museums
Moment of Truth
Key source of hotel revenue
Energy management systems
Secondary Destination
49. 48% - 50%
Identify/Explain 3 types of service
House Ledger
Job Benefit Mix
% of food dollar spent away from home
50. Visit family and friends
Franchise
Service
Knowledge Worker
Number 1 reason for travel