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. 1. Increase sales 2. Reduce costs






2. Business format franchising






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






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






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






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






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






8. Number of guests






9. Participation rate






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






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






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






15. Guest satisfaction - personal service - accounting for sales






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






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






18. Technological methods of efficient property maintenance and management






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






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






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






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






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






24. 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.






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






26. 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.






27. 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






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






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






30. Serving our social needs






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






32. 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.






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






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






35. 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


36. 48% - 50%






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






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






40. 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






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






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






43. Serving our biological needs






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






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






46. 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






47. 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






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






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






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