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






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






3. Rooms revenue / Available rooms or paid occupancy percentage * ADR $18000 / 500 = $36 RevPAR






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






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






6. 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.






7. 48% - 50%






8. Technological methods of efficient property maintenance and management






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






10. Number of guests






11. 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.






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






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






14. 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






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






16. Guest satisfaction - personal service - accounting for sales






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






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






19. Participation rate






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






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






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






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






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






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






26. 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






27. 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






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






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






30. 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






31. The collection of productive businesses and government organizations that serve the traveler away from home.






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






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






34. Business format franchising






35. 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.






36. 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






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






38. Visit family and friends






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






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






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






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






43. Serving our biological needs






44. 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.






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






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






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






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






49. 4 pounds per person per day






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