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Test Bank For Introduction to Hospitality 8th Edition By John Walke1
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Test Bank For Introduction to Hospitality 8th Edition By John Walke1
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Test Bank For Introduction to Hospitality 8th Edition ByJohn Walker, Josielyn Walker
Hospitality - ANSWER Food, shelter, or both to people away from home
Work of hospitality managers - ANSWER -Want to make guests feel welcome
-Want to make things work for the guest
-Want to control costs
Knowledge worker - ANSWER Applies ideas and knowledge to work
Job-benefit mix - ANSWER When you gain money and knowledge from a job
Retained earnings - ANSWER Bank of skills and knowledge accrued
Baby boom - ANSWER Children of WWII vets
1946-1964
Generation X - ANSWER +31-41 and numbered 42 million in 2006
+born in 1970s
+Worldly wise, independent, pragmatic and intelligent; technologically savvy
Generation Y - ANSWER +Children of baby boomers
+mid 1970s
Psychographics - ANSWER People's patterns of activities, interests and opinions
Target marketing - ANSWER +Tailoring business toward demographics
+Tailoring toward potential employees
Work force diversity - ANSWER Components of diversity in work environment
% of food budget spent away from home - ANSWER 48%- commercial restaurants
Largest growth in food service - ANSWER Take-out, drive-thru, and delivery (off
premise)
Dining - ANSWER Social needs
Eating - ANSWER Biological needs
Chains dominate Quick Service Restaurants - ANSWER McDonalds- standardized
product
HMR - ANSWER Home made replacement
Off premise dining
, Empowerment- FOH - ANSWER +Front of House
+ dining room wait staff to meet needs and provide expectations
Ways to increase profit - ANSWER Increase sales and reduce costs
Cost of sales - ANSWER +Cost of product consumed by guest
+Everything that goes into making a sale
Capital costs - ANSWER +Variable costs
+Rent, land, fixtures etc
Check average - ANSWER Total food sale/number of guests
Food Cost Percentage (FC%) - ANSWER Cost of goods/selling price
Economics of scale - ANSWER More units you buy less
Chain - ANSWER Multiple units same owner
Franchise - ANSWER Multiple units multiple owners
Independent - ANSWER Sole proprietor (flexibility)
Business format franchise - ANSWER Includes use of product and service along with
access to and use of all other systems and standards associated with business
Marketing mix - ANSWER Product, price, place, promotion
Product life cycle - ANSWER +Totals are high and increase rapidly at beginning
+At peak sales are highest
+Novelty wears off
POD - ANSWER -Points of distribution
-Downsized units for smaller settings (express franchises)
Sales Promotions - ANSWER Activities other than advertising that are directed at
gaining immediate patronage
Supermarkets in Food Service - ANSWER POD
Take-out
On-site food service - ANSWER -Contractors and caterers who serve food in
cafeteria settings
FS Nutrition/healthcare careers - ANSWER Registered dietitians determine patient
nutritional needs and special diets
Contract management companies - ANSWER Provide extensive facilities, business
and industry
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