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. 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


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






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






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






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






6. 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






7. Technological methods of efficient property maintenance and management






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






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






10. 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.






11. 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






12. 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.






13. Business format franchising






14. Serving our social needs






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






16. Visit family and friends






17. 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.






18. Participation rate






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






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






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






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






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






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






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






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






27. Guest satisfaction - personal service - accounting for sales






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






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






30. 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






31. 48% - 50%






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






33. Guest room rental






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






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






36. 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.






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






38. 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






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






40. 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






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






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






43. 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.






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






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






46. 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.






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






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






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






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