
QUIZ 08: Pricing: Understanding and Capturing Customer Value
Authored by Mia Tan
Hospitality and Catering
University
Used 14+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is an example of an elastic demand situation?
Demand rises 4% if price falls 6%
Demand falls 8% when price increases 5%
Demand rises 7% if price falls 10%
Demand falls 7% when price increases 9%
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The factor that sets the floor for a product's price is:
Elasticity
Quality
Availability
Cost
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An executive fully reimbursed for all travel expenses is most likely to be attracted to a(n):
Discount rate offer for a hotel room
Discount rate offer for a hotel room and a restaurant offering a $9.99 dinner special
Discount rate offer for a hotel room and a restaurant offering a $9.99 dinner special and a free breakfast the next day
Upscale hotel, having a room-service breakfast, and eating lunch and dinner in a more expensive restaurant.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a factor affecting price sensitivity?
Total expenditure effect
Customer satisfaction effect
End-benefit effect
Unique value effect
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Charging $0.99 instead of $1.00, or using 3s in the price instead of 7s, is an attempt to engage in:
Competition-based pricing
Psychological pricing
Yield management
Price discrimination
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following statements is TRUE?
Price points are rare if not non-existent in the hospitality industry.
Today, yield management is used by everyone.
Excess capacity is a good reason to cut prices.
Business travelers are usually more price-sensitive than pleasure travelers.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Pricing based on segmentation of the market and pricing differences based on price elasticity characteristics of these segments, is called:
Elasticity pricing
Inelastic pricing
Market segmentation
Discriminatory pricing
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