INTRODUCTION TO TOURISM AND HOSPITALITY MARKETING

INTRODUCTION TO TOURISM AND HOSPITALITY MARKETING

University

10 Qs

quiz-placeholder

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INTRODUCTION TO TOURISM AND HOSPITALITY MARKETING

INTRODUCTION TO TOURISM AND HOSPITALITY MARKETING

Assessment

Quiz

Other

University

Medium

Created by

Joy Huerte

Used 11+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

is concerted effort from all

personnel within a company.

Integrated marketing

Profitability

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In tourism and hospitality industry, the demand is

influenced by factors such as economic, political, natural disasters etc. Seasonal changes

greatly affect the demand of products. Eg- many tourist areas have short tourism business

months.

INTANGIBILITY

HIGH UNSTABLE DEMAND

PERISHABILITY

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Services cannot be seen, tasted, felt, heard, or smelled before they are

purchased. In the tourism and hospitality industry many of the product sold, are only

experiences.

HIGH UNSTABLE DEMAND

INTANGIBILITY

PERISHABILITY

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

refers to -tour operators

-travel agents -hotel brokers these play a very important role as they eventually enjoy

superior marketing strength.

MOTIVATIONS

DOMINANT ROLE OF INTERMEDIATES

PERISHABILITY

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

the focus of the marketing

concept is to satisfy customers’ needs, wants, and demands;

Profitability

Integrated marketing

Customers’ needs/ wants/ demands

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

companies aim to generate profits by satisfying their

customers’ demands better than their competitors;

Profitability

Integrated marketing

Customers’ needs/ wants/ demands

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

both the service provider and the

customer must be present for the transaction to occur. Service inseparability also means that

customers are the part of a product. Another implication is that customers and employees

must understand the service delivery system because they are coproducing the service.

PERISHABILITY

INSEPERABILITY

INTANGIBILITY

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