wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

FBLA Hospitality Management

Total questions: 27

Worksheet time: 48mins

Name
Class
Date
1.

___ is the balance of product, price, promotion, and distribution.

a)

Marketing mix

b)

Product line

c)

Amenities

d)

Equilibrium

2.

____ is where a business stands in relation to other similar businesses.

a)

Market Share

b)

Market Position

c)

Mission

d)

Target Objective

3.

What is advertising?

a)

an event presented to inform prospective customers about a company

b)

an article in a newspaper describing the grand opening of a restaurant

c)

an activity sponsored or supported by a company to enhance its image

d)

a paid presentation, with an identifiable sponsor, for a product or service

4.

_____ travel involves traveling within the United States

a)

Interstate

b)

Domestic

c)

International

d)

Global

5.

Limited-service facilities are...

a)

often the site of extended stays

b)

the oldest form of lodging in the United States

c)

rarely able to employ a sufficient number of workers

d)

not in competition with full-service hotels for meeting facilities

6.

Niche marketing involves which one of the following?

a)

international travel to multiple locations

b)

avoiding complaints of discrimination

c)

focusing on the widest possible population

d)

concentrating on a smaller, uniquely defined group of people

7.

Which one of the following is not the responsibility of the engineering department?

a)

keeping air conditioning ducts clean

b)

monitoring the amount of towels and linens necessary to stock the hotel

c)

maintaining electrical appliances in the kitchen and guest rooms

d)

maintaining and repairing wiring

8.

Food and beverage retail management systems do not include:

a)

purchasing inventory

b)

sales and catering

c)

associated entertainment costs

d)

time, attendance, and labor scheduling

9.

Perishability and fixed capacity affect:

a)

product size

b)

product lifespan

c)

product heterogenity

d)

product availability

10.

The sales forecast for a hotel supply business is used to:

a)

schedule production

b)

evaluate employee performance

c)

select an appropriate brand name

d)

invest in the best capital goods

11.

What does MICE stand for?

a)

Multicultural Inclusive Customer Events

b)

Modern International Current Events

c)

Meetings, Incentives, Conventions, and Exhibitions

d)
12.

Amenities are...

a)

budget friendly, offers accomadation without a food and beverage component...

b)

strategy that focuses on a unique target market

c)

a group of products that a company creates under a single brand, products sold individually....

d)

a desirable or useful feature or a facility of a building or place

13.

The three main Hospitality Marketing Concepts/Strategies are...

a)

Creativity, Technology, Loyalty,

b)

Creativity, Advertising, Loyalty

c)

Technology, Advertising, Community Outreach

14.

The creativity concept includes...

a)

an online presence, spreads work of the establishment via the internet, uses trends to bring a hotel or restaurant to become viral and have a greater reach...

b)

maximizing customer satisfaction and experience by ways like personalization, surveys, birthday gifts, and ensuring the customers feel remembered and KNOWN...

c)

combining advertisement with the company's concept itself, concepts that are unique enough to serve as marketing strategies and allow each aspect of the company to multitask, makes the company's concept its own advertisement

15.

The loyalty concept includes...

a)

an online presence, spreads work of the establishment via the internet, uses trends to bring a hotel or restaurant to become viral and have a greater reach...

b)

combining advertisement with the company's concept itself, concepts that are unique enough to serve as marketing strategies and allow each aspect of the company to multitask, makes the company's concept its own advertisement

c)

maximizing customer satisfaction and experience by ways like personalization, surveys, birthday gifts, and ensuring the customers feel remembered and KNOWN...

16.

The technology hospitality marketing concept includes...

a)

combining advertisement with the company's concept itself, concepts that are unique enough to serve as marketing strategies and allow each aspect of the company to multitask, makes the company's concept its own advertisement

b)

an online presence, spreads work of the establishment via the internet, uses trends to bring a hotel or restaurant to become viral and have a greater reach...

c)

maximizing customer satisfaction and experience by ways like personalization, surveys, birthday gifts, and ensuring the customers feel remembered and KNOWN...

combining advertisement with the company's concept itself,

17.

Back-Of-The-House hospitality market is....

a)

a lodging facility that includes bed and breakfast in the cost of the room, typically in a home with shared common spaces such as a living room and dining room...

b)

living quarters owned by private persons that are rented out to the public most of the year

c)

vital departments not usually seen or frequented by a guest or patron, includes; HR, management, accounting, reservations, etc...

d)

limited service properties offering residential-style units with multi-room plans and kitchen facilities.

18.

The characteristics of a tourist are...

a)

price sensitive, expect best hotel experience and to feel at home

b)

willing to pay more for convenience and location, concerned about hotel's ability to handle messages, conferences and meetings, internet speed, computers, free wifi, etc

c)

concerned about seminars, trade fairs, and conferences...

19.

The characteristics of business travelers are...

a)

price sensitive, expect best hotel experience and to feel at home

b)

willing to pay more for convenience and location, concerned about hotel's ability to handle messages, conferences and meetings, internet speed, computers, free wifi, etc

c)

concerned about seminars, trade fairs, and conferences...

20.

The four segments of the Hospitality Industry are...

a)

Food & Beverages, Travel & Tourism, Lodging, and Recreation

b)

Food & Beverages, Business, Lodging, and Recreation

c)

Business, Advertisement, Lodging, Local Attractions

d)

Other

21.

Lodging means...

a)

any activity that people do for rest, relaxation, and enjoyment

b)

services related to moving people from place to place

c)

accommodation for a period or a place to sleep for one or more nights

d)

primarily engaged in preparing meals, snacks, and beverages for immediate consumption on and off the premises.

22.

Recreation means...

a)

primarily engaged in preparing meals, snacks, and beverages for immediate consumption on and off the premises.

b)

services related to moving people from place to place

c)

any activity that people do for rest, relaxation, and enjoyment

d)

accommodation for a period or a place to sleep for one or more nights

23.

The Food and Beverage industry is estimated to provide an estimated _____ of all meals eaten in the U.S.

a)

25%

b)

50%

c)

45%

d)

35%

e)

60%

24.

The current Hospitality trends as of right now are... HEALTHY AND ORGANIC FOODS, SUSTAINABILITY, PERSONALIZATION, SMART HOTELS, ARTIFICIAL INTELLIGENCE, ROBOTS, MILLENNIAL BLEISURE TRAVEL, VIRTUAL REALITY, and AUGMENTED REALITY

a)

HEALTHY AND ORGANIC FOODS, SUSTAINABILITY, PERSONALIZATION, SMART HOTELS, ARTIFICIAL INTELLIGENCE, ROBOTS, MILLENNIAL BLEISURE TRAVEL, VIRTUAL REALITY, and AUGMENTED REALITY

b)

wrong answer, btw take your time and just look at these bc apparently these may be on the test <3

c)

wrong answer

d)

wrong answer

25.

The main ethical/environmental/global issues for the hospitality industry are...

a)

Water Usage: the water waste from long guest showers and pools at resorts and hotels, the washing machine water waste from restaurants....

b)

Energy Usage: the electricity of restaurants, hotels, resorts, as well as the gas used by tourism and ski resorts and more...

c)

Food Waste: foods are often not reusable and are thrown away, drastically effects the environment not only from the food being thrown out, but the demand on the environment to produce more.

d)

Pollution: high outputs of oils, gasoline, natural gas and coal from the hospitality industry

e)

Garbage/Waste: items that are not recyclable will eventually clog up the environment and create trash. Anything from cups to the way a company prints agendas and maps, can either increase or decrease the trash produced, which can litter the environment.

26.

Take a looksie at the Hotel Sales Process... what order does it go in?

a)

Prospecting - Preparation - Approach - Presentation - Handling Objections - Closing and Follow Up

b)

Prospecting - Approach - Presentation - Handling Objections - Preparation - Closing and Follow Up

c)

Approach - Presentation - Prospecting - Preparation - Closing and Follow Up - Handling Objections

d)

Handling Objections - Closing and Follow Up - Approach - Prospecting - Presentation - Preparation

27.

What are the top 5 legal issues facing hoteliers?

https://www.todayshotelier.com/2018/11/08/top-5-legal-issues-facing-hoteliers/

a)

Franchise Contract Issues

b)

Labor/Regulatory Compliance

c)

Lack of Proper Insurance Coverage

d)

Increasing Cost of Development and Renovations

e)

Corporate Governance