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WorksheetsQUALITY PRELIM
Total questions: 37
Worksheet time: 19mins
“Secret sauce” of an organization.
Outbound Analysis
External Analysis
Internal Analysis
How a company positions itself in the market with respect to its rivals in its particular space is of primary concern.
External Analysis
Outbound Analysis
Internal Analysis
Company can’t continue its operation without raw materials, equipment & other supplies.
Capital supplier
Resource suppliers
Labor supply
Pool of skilled employees is also of utmost importance.
Resource suppliers
Labor supply
Capital suppliers
Focuses on making a company’s service being attractive and unique in comparison to those of its components.
Cost Leadership strategy
Focus strategy
Differentiation strategy
Concentrates on developing services for niche market. This strategy requires a deep understanding of the customer’s needs of a company.
Focus strategy
Differentiation strategy
Cost Leadership strategy
Focuses on increasing profits by reducing operational costs and charging lower prices.
Focus strategy
Differentiation strategy
Cost Leadership strategy
Shops instinctively, no shopping list.
Need-based customers
Impulse customers
Loyal customers
Drives majority of the sales revenues.
Wandering customers
Discount customers
Loyal customers
They buy for a specific reason and occasion.
Need-based customers
Discount customers
Loyal customers
These customers likes markdowns.
Discount customers
Impulse customers
Need-based customers
No specific need or desire in mind.
Loyal customers
Wandering customers
Discount customers
Define guestology as the scientific study of behaviors, needs, and expectations of people in a service environment, and how to use that knowledge to optimally manage a service organization.
Calvin
Klein
Dickson
Mentioned in her study that guestology involves knowing the guests or clients and their needs and wants, perceptions, and expectations.
Klein
Dickson
Calvin
About delivering the needs and wants of our guests.
Responsibility
Hospitality
Service
About anticipating the needs & wants of our guests.
Hospitality
Commitment
Service
The amount of use before a specific product deteriorates.
Serviceability
Durability
Perceived Quality
It refers to the ability to perform the promised service product dependably and accurately.
Conformance
Reliability
Performance
Dimensions of quality, which are usually cited as secondary aspect of performance.
Aesthetics
Durability
Features
It refers to a service product’s primary operating characteristics. Often means prompt service.
Performance
Reliability
Features
Means that a service product’s design and characteristics should meet the standard set.
Reliability
Conformance
Perceived Quality
Guest are concerned with the breakdown of the products that are actually offered to them.
Performance
Features
Serviceability
How a service product is perceived- a matter of personal judgment.
Aesthetics
Serviceability
Durability
Refer to physical objects for which a demand exists.
product
goods
services
Can be defined as anything that we can offer to a market for attention, acquisition, use or consumption that could satisfy a need or want.
product
services
goods
TRUE OR FALSE
Service is a skill.
TRUE
FALSE
Hospitality is a spirit.
TRUE
FALSE
Service is what we do for our guest.
TRUE
FALSE
Hospitality is what we don’t do with them.
TRUE
FALSE
Hospitality is expected to be built-in with any products.
TRUE
FALSE
The ultimate goal is to achieve the highest quality possible.
TRUE
FALSE
Service is about delivering the needs and wants of our guests.
TRUE
FALSE
Hospitality is about anticipating the needs & wants of our guests.
TRUE
FALSE
Hospitality is the sequence of acts, tasks, & procedures which are done with consistency.
TRUE
FALSE
Service is the totality of features and characteristics of a good or service that bear on its ability to satisfy a given or implied need.
TRUE
FALSE
FOUR FEATURES OF SERVICES
perishable
intangible
inseparable
homogeneous
heterogeneous
BASIC PROBLEMS IN THE INDUSTRY
Food
Service
Rooms
Cleanliness
Billing
