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Principles Of Hospitality
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Principles Of Hospitality
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25 Questions

1. 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

2. 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

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

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

5. 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.

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

7. Technological methods of efficient property maintenance and management

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

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

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

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

12. 48% - 50%

13. 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

14. 1. Increase sales 2. Reduce costs

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

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

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

18. Participation rate

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

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

21. Business format franchising

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

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

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

25. Serving our biological needs

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