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