Exam
Name___________________________________
MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
1)
The symbol of welcome, friendship and hospitality is a(n)
1)
_______
A)
pineapple
B)
grapefruit
C)
corn
D)
orange
E)
pinecone
2)
Since its introduction, the pineapple has been internationally recognized as
2)
,_______
A)
non-nutritional
B)
a widely used vegetable in the southwest
C)
a symbol of hospitality
D)
a sign of friendliness, warmth and cheer
E)
C and D
3)
Key to being successful in the hospitality industry is
3)
_______
A)
being a service oriented person
B)
bartending skills
C)
waiting tables
D)
knowing how to cook
, 4)
For success in service, we need to do each of the following, EXCEPT
4)
_______
A)
focus on the guest
B)
weave a service culture into education and training systems
C)
understand the role of the guest-contact employee
D)
avoid customer contact
E)
thrive on change
5)
Intangible means
5)
_______
A)
non physical
B)
goodwill and dedication
C)
cannot be perceived by the senses
D)
A and C only
E)
, all of the above
6)
In the hospitality industry perishable means
6)
_______
A)
spoiled food that must be discarded
B)
cannot be measured
C)
an unsold airline seat, hotel room or empty restaurant table
D)
is intangible so there is no need to worry about it
E)
A and C
7)
Inseparability refers to
7)
_______
A)
the fact that product construction and production consumption occur simultaneously in the hospitality industry
B)
hospitality products being inherently heterogeneous
C)
hospitality products are tangible
Name___________________________________
MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
1)
The symbol of welcome, friendship and hospitality is a(n)
1)
_______
A)
pineapple
B)
grapefruit
C)
corn
D)
orange
E)
pinecone
2)
Since its introduction, the pineapple has been internationally recognized as
2)
,_______
A)
non-nutritional
B)
a widely used vegetable in the southwest
C)
a symbol of hospitality
D)
a sign of friendliness, warmth and cheer
E)
C and D
3)
Key to being successful in the hospitality industry is
3)
_______
A)
being a service oriented person
B)
bartending skills
C)
waiting tables
D)
knowing how to cook
, 4)
For success in service, we need to do each of the following, EXCEPT
4)
_______
A)
focus on the guest
B)
weave a service culture into education and training systems
C)
understand the role of the guest-contact employee
D)
avoid customer contact
E)
thrive on change
5)
Intangible means
5)
_______
A)
non physical
B)
goodwill and dedication
C)
cannot be perceived by the senses
D)
A and C only
E)
, all of the above
6)
In the hospitality industry perishable means
6)
_______
A)
spoiled food that must be discarded
B)
cannot be measured
C)
an unsold airline seat, hotel room or empty restaurant table
D)
is intangible so there is no need to worry about it
E)
A and C
7)
Inseparability refers to
7)
_______
A)
the fact that product construction and production consumption occur simultaneously in the hospitality industry
B)
hospitality products being inherently heterogeneous
C)
hospitality products are tangible
