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






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






4. 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.






5. 4 pounds per person per day






6. Participation rate






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






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






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






10. 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.






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






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






13. Visit family and friends






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






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






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






17. 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.






18. 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






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






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






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






22. Serving our social needs






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






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






25. 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.






26. A product new to that establishment's menu. Wendy's adding baked potato as an entree.






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






28. 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.






29. 48% - 50%






30. 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






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






32. 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.






33. Guest satisfaction - personal service - accounting for sales






34. 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






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






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






37. 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.






38. Business format franchising






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






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






41. 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






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






43. 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






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






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






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






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






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






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






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