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. More you buy the cheaper it is - Purchasing economies






2. 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.






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






4. 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






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






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






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






8. Guest room rental






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






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






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






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






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






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






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






16. Serving our biological needs






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






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






19. 1. Increase sales 2. Reduce costs






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






21. 4 pounds per person per day






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






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






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






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






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






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






28. 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






29. 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.






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






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






32. 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






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






34. Number of guests






35. 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.






36. Participation rate






37. Educating consumers & acting as advocates - influence social change in an effort to protect rights of consumer. A modern movement for the protection of the consumer against useless - inferior - or dangerous products - misleading advertising - unfair






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






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






40. 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






41. 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.






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






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






44. 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.






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






46. Serving our social needs






47. Visit family and friends






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






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






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