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Intro to Hospitality Final Exam – All Chapters _ Complete
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Ch 1: Marriott values their ____ and says that they are the employees, customer
number one _____.
The pineapple is a symbol of? friendship, hospitality, welcome
Internal customer is an? employee
Moments of truth are? guest encounters
Every hospitality organization has thousands of ________ of moments, truth
_____ every day.
Some of them include; a guest _____ a restaurant for a calls, bartender's, order, check, departs
table reservation, tries to attract the _________ attention for
a cocktail because there are no seats available, a server
takes an ______, brings the _____, a guest ______ the restaurant.
Our services are mostly? Intangible
Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf
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Being intangible means that the guest cannot test drive a Dining
nights stay or taste the steak before?
Our product is for the guest use only not for? Possession
For us to produce our product hospitality we must get Service product
the guests input this is referred to as inseparability of
production and consumption of the?
There is also perishability of our product ie; we have Room nights and the revenue
1,400 rooms in inventory but we sell only 1,200 rooms.
What do we do with the 200 unsold rooms? Nothing, we
lose 200?
Franchising and management contracts are the two main hotel business
driving forces in the development and operation of the?
Began in 1907 by the? Ritz Carlton
Franchising is a concept that allows a company to use financing
other peoples' money for growth rather than?
Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf
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Franchising is used to rapidly expand? businesses
The franchisee is granted the rights to use ____________, trademarks, procedures,
operating ___________, and other business procedures.
Fees for lodging are generally what % of room revenue? 3-4%
Benefits to the franchisee: Standard set of plans,
National advertising,
Centralized reservation system,
Participation in volume discounts,
Listing in franchisor's directory,
Lower fee % charged by credit card companies
Drawbacks to the franchisee: High _____, fees, 26%, Conformity, standards
Central reservation system accounts for about 7 - __% of
reservations, _________,
Must maintain ___________.
Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf
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Intro to Hospitality Final
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Intro to Hospitality Final Exam – All Chapters _ Complete
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Hospitality
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ChaptersAnswers.pdf
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Intro to
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,Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf
Ch 1: Marriott values their ____ and says that they are the employees, customer
number one _____.
The pineapple is a symbol of? friendship, hospitality, welcome
Internal customer is an? employee
Moments of truth are? guest encounters
Every hospitality organization has thousands of ________ of moments, truth
_____ every day.
Some of them include; a guest _____ a restaurant for a calls, bartender's, order, check, departs
table reservation, tries to attract the _________ attention for
a cocktail because there are no seats available, a server
takes an ______, brings the _____, a guest ______ the restaurant.
Our services are mostly? Intangible
Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf
,Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf
Being intangible means that the guest cannot test drive a Dining
nights stay or taste the steak before?
Our product is for the guest use only not for? Possession
For us to produce our product hospitality we must get Service product
the guests input this is referred to as inseparability of
production and consumption of the?
There is also perishability of our product ie; we have Room nights and the revenue
1,400 rooms in inventory but we sell only 1,200 rooms.
What do we do with the 200 unsold rooms? Nothing, we
lose 200?
Franchising and management contracts are the two main hotel business
driving forces in the development and operation of the?
Began in 1907 by the? Ritz Carlton
Franchising is a concept that allows a company to use financing
other peoples' money for growth rather than?
Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf
, Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf
Franchising is used to rapidly expand? businesses
The franchisee is granted the rights to use ____________, trademarks, procedures,
operating ___________, and other business procedures.
Fees for lodging are generally what % of room revenue? 3-4%
Benefits to the franchisee: Standard set of plans,
National advertising,
Centralized reservation system,
Participation in volume discounts,
Listing in franchisor's directory,
Lower fee % charged by credit card companies
Drawbacks to the franchisee: High _____, fees, 26%, Conformity, standards
Central reservation system accounts for about 7 - __% of
reservations, _________,
Must maintain ___________.
Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf Intro to Hospitality Final Exam All Chapters.pdf
