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THC3-QUALITY SERVICE MANAGEMENT IN TOURISM AND HOSPITALITY I

Total questions: 50

Worksheet time: 50mins

Name
Class
Date
1.

What is the term use in retailing for product?

a)

merchandise

b)

raw materials

c)

finished good

d)

service

2.

Which of the following statement is not the definition of product?

a)

it can be a service or an item

b)

it can be physical or in virtual or cyber form

c)

it is made at a cost and each is sold at a price

d)

it is the activities such as tourism, banking and selling things

3.

It is the standard of something as measured against other things of a similar

kind.

a)

product

b)

service

c)

quality

d)

total quality

4.

It is being defined as being suitable for its intended purpose while satisfying customer expectations

a)

product

b)

service

c)

quality

d)

total quality

5.

This includes the systems and infrastructure and created to organize delivery of the service.

a)

product/service features

b)

Freedom from Deficiencies

c)

technical quality

d)

functional Quality

6.

The hospitality customer goes through many interactions with employees in the creation and delivery of a hospitality experience

a)

product/service features

b)

Freedom from Deficiencies

c)

technical quality

d)

functional Quality

7.

Which of the following that best example of adventure tourism?

a)

boat tour

b)

bus tour

c)

hot air ballooning

d)

tour guides

8.

Which of the following is not example of resort?

a)

bed and breakfast

b)

golf resort

c)

Ski resort

d)

waterpark resort

9.

It is the extent to which the service fulfills the needs or expectations of the customers or conceptualized it as the overall impression of customers as regards the weakness or excellence of the service.

a)

Service

b)

product

c)

quality

d)

Service quality

10.

What do you call to customer perception of the overall quality or superiority of a product or service with respect to its intended purpose, relative to alternatives?

a)

Perceived quality

b)

Service quality

c)

SERVQUAL

d)

Total quality

11.

What year that the SERVQUAL by some American scholars like A. Parasuraman, V.A Zeithaml, and L.L. Berry?

a)

1979

b)

1980

c)

1982

d)

1983

12.

Select which of the following is not included in dimension of service quality?

a)

Assurance

b)

Reliability

c)

Responsiveness

d)

Service Quality

13.

This dimension is a measure of how reliable our customers perceive us to be.

a)

Assurance

b)

Reliability

c)

Responsiveness

d)

Empathy

14.

What type of dimension that show care and individual attention given to customer?

a)

Assurance

b)

Reliability

c)

Responsiveness

d)

Empathy

15.

What do you call in showing politeness, respect, consideration and friendliness of contact staff?

a)

competence

b)

courtesy

c)

credibility

d)

security

16.

It is freedom from danger, risk or doubt.

a)

competence

b)

courtesy

c)

credibility

d)

security

17.

This refer to the spacer between “where we are” and “where we want to be.

a)

Gap

b)

Gap analysis

c)

Service quality

d)

None of the Above

18.

Which of the following is not included in GAP 1?

a)

Lack of a marketing orientation

b)

Not knowing what customers expect

c)

The wrong service quality

d)

Too many levels of management

19.

It is when promise made do not match actual delivery inadequate horizontal communication between departments or services a propensity to overpromise.

a)

Gap 1

b)

Gap 2

c)

Gap 3

d)

Gap 4

20.

This refer to the activities and actions of companies and organizations take to reduce the number of customer defections.

a)

Retaining customers

b)

Referrals

c)

Referrals

d)

Retention of Good employees

21.

It is one of many way that a product or service can compete in the marketplace.

a)

Retaining customers

b)

Referrals

c)

Referrals

d)

Retention of Good employees

22.

What do you call in spreading the word about a product or service through business existing customers, rather than traditional advertising?

a)

Retaining customers

b)

Referrals

c)

Referrals

d)

Retention of Good employees

23.

It is the standard of something as measured against other things of a similar kind.

a)

Quality

b)

Service Quality

c)

Total Quality Management

d)

None of the Above

24.

Which of the following statement that best describe the TQM?

a)

Is the continual process of defecting and reducing or eliminating error in manufacturing

b)

Improving the customer experience

c)

Streamlining supply chain management

d)

All of the Above

25.

Which of the following is not included in 4Ps of total quality management?

a)

Product

b)

Price

c)

People

d)

Promotion

26.

This describe your marketing strategy and it mainly influences brand recognition and sales.

a)

Product

b)

Price

c)

People

d)

Promotion

27.

It is a type of cost quality that cost associated with defects found after the customer receive the product or service.

a)

External Failure Cost

b)

Internal Failure Cost

c)

Inspection Cost

d)

Prevention Cost

28.

What type of cost quality that cost incurred to determine the degree of conformance to quality requirements?

a)

External Failure Cost

b)

Internal Failure Cost

c)

Inspection Cost

d)

Prevention Cost

29.

Which of the following is not included in additional features of Service Quality?

a)

Quality of Customer Service

b)

Quality Service Design

c)

Quality Service Delivery

d)

Total Quality Management

30.

Who develop the basic tools of quality?

a)

Joseph Juran

b)

Kaoru Ishikawa

c)

A. Parasuraman

d)

L.L. Berry

31.

What is the other term for 80/20 rule?

a)

Cause and Effect

b)

Histograms

c)

Flow chart

d)

Pareto Chart

32.

This quality tool also know as fish bone

a)

Cause and Effect

b)

Histograms

c)

Flow chart

d)

Pareto Chart

33.

It is a type of chart used to analyze processes according to time or order.

a)

Control Chart

b)

Flow chart

c)

Run chart

d)

Scatter Diagram

34.

What is the meaning of SPC?

a)

Statistical Process Control

b)

State Process Control

c)

Standard Process Control

d)

Static Process Control

35.

How many students are enrolled in Quality Service Management in Tourism and Hospitality?

a)

39

b)

40

c)

41

d)

42

36.

Quality in the tourism and hospitality industry involves consistent delivery of products and guest services according to expected standards.

a)

true

b)

false

37.

The product/service is seen as a set of features that enhance customer satisfaction.

a)

true

b)

false

38.

Assurance is the physical appearance of personnel, facilities and equipment.

a)

true

b)

false

39.

Showing concern when interacting with guest is sample of empathy

a)

true

b)

false

40.

Gap 3: the wrong service quality.

a)

true

b)

false

41.

Gap 3: the service performance gap.

a)

true

b)

false

42.

A happy employee is a productive employee.

a)

true

b)

false

43.

Word of mount is a sample of reduction of costs.

a)

true

b)

false

44.

Reliability refers to the core features and characteristics of a product.

a)

true

b)

false

45.

Functionality refer to the core features and characteristics of a product.

a)

true

b)

false

46.

Maintainability refer to the ease with which a product can be maintained in the original condition.

a)

true

b)

false

47.

Usability is applicable to most products.

a)

true

b)

false

48.

Joseph Juran developed the basic tools of quality

a)

true

b)

false

49.

Scatter diagram is also known as Ishikawa diagram

a)

true

b)

false

50.

SOP is a roadmap for how to resolve issues in the company.

a)

true

b)

false