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