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






2. Technological methods of efficient property maintenance and management






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






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






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






6. Visit family and friends






7. 48% - 50%






8. Business format franchising






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






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






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






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






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






14. 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






15. Guest room rental






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






17. 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.






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






19. 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.






20. 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.






21. 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.






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






23. 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.






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






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






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






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






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






29. 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.






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






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






32. 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






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






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






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






36. 1. Increase sales 2. Reduce costs






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






38. 1. Product or trade name franchising 2. Business format franchising






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






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






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






42. 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.






43. 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






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






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






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






47. 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.






48. Number of guests






49. Serving our biological needs






50. Participation rate