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QUALITY PRELIM

Total questions: 37

Worksheet time: 19mins

Name
Class
Date
1.

“Secret sauce” of an organization.

a)

Outbound Analysis

b)

External Analysis  

c)

Internal Analysis

2.

How a company positions itself in the market with respect to its rivals in its particular space is of primary concern.

a)

External Analysis

b)

 Outbound Analysis

c)

Internal Analysis

3.

Company can’t continue its operation without raw materials, equipment & other supplies.

a)

Capital supplier

b)

Resource suppliers

c)

Labor supply

4.

Pool of skilled employees is also of utmost importance.

a)

Resource suppliers

b)

Labor supply

c)

Capital suppliers

5.

Focuses on making a company’s service being attractive and unique in comparison to those of its components.

a)

Cost Leadership strategy

b)

Focus strategy

c)

 Differentiation strategy

6.

Concentrates on developing services for niche market. This strategy requires a deep understanding of the customer’s needs of a company.

a)

Focus strategy

b)

Differentiation strategy

c)

 Cost Leadership strategy

7.

Focuses on increasing profits by reducing operational costs and charging lower prices.

a)

Focus strategy

b)

Differentiation strategy

c)

Cost Leadership strategy

8.

Shops instinctively, no shopping list.

a)

Need-based customers

b)

 Impulse customers

c)

Loyal customers

9.

Drives majority of the sales revenues.

a)

Wandering customers

b)

Discount customers

c)

Loyal customers

10.

They buy for a specific reason and occasion.

a)

Need-based customers

b)

 Discount customers

c)

Loyal customers

11.

These customers likes markdowns.

a)

Discount customers

b)

Impulse customers

c)

 Need-based customers

12.

No specific need or desire in mind.

a)

Loyal customers

b)

Wandering customers

c)

Discount customers

13.

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.

a)

Calvin

b)

Klein

c)

Dickson

14.

Mentioned in her study that guestology involves knowing the guests or clients and their needs and wants, perceptions, and expectations.

a)

Klein

b)

Dickson

c)

Calvin

15.

About delivering  the needs and wants of our guests.

a)

Responsibility

b)

Hospitality

c)

Service

16.

About anticipating the needs & wants of our guests.

a)

Hospitality

b)

Commitment

c)

Service

17.

The amount of use before a specific product deteriorates.

a)

Serviceability

b)

 Durability

c)

Perceived Quality

18.

It refers to the ability to perform the promised service product dependably and accurately.

a)

Conformance

b)

Reliability

c)

Performance

19.

Dimensions of quality, which are usually cited as secondary aspect of performance.

a)

Aesthetics

b)

Durability

c)

Features

20.

It refers to a service product’s primary operating characteristics.  Often means prompt service.

a)

Performance

b)

 Reliability

c)

Features

21.

Means that a service product’s design and characteristics should meet the standard set.

a)

Reliability

b)

Conformance

c)

Perceived Quality

22.

Guest are concerned with the breakdown of the products that are actually offered to them.

a)

Performance

b)

 Features

c)

Serviceability

23.

How a service product is perceived- a matter of personal judgment.

a)

Aesthetics  

b)

Serviceability

c)

Durability

24.

Refer to physical objects for which a demand exists.

a)

product

b)

goods

c)

 services

25.

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.

a)

product

b)

services

c)

 goods

26.

TRUE OR FALSE

Service is a skill.

a)

TRUE

b)

FALSE

27.

Hospitality is a spirit.

a)

TRUE

b)

FALSE

28.

 Service is what  we do for our guest.

a)

TRUE

b)

FALSE

29.

Hospitality is what we don’t do with them.

a)

TRUE

b)

FALSE

30.

Hospitality is expected to be built-in with any products.

a)

TRUE

b)

FALSE

31.

The ultimate goal is to achieve the highest quality possible.

a)

TRUE

b)

FALSE

32.

Service is about delivering  the needs and wants of our guests.

a)

TRUE

b)

FALSE

33.

Hospitality is about anticipating the needs & wants of our guests.

a)

TRUE

b)

FALSE

34.

Hospitality is the sequence of acts, tasks, & procedures which are done with consistency.

a)

TRUE

b)

FALSE

35.

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.

a)

TRUE

b)

FALSE

36.

FOUR FEATURES OF SERVICES

a)

perishable

b)

intangible

c)

inseparable

d)

homogeneous

e)

heterogeneous

37.

BASIC PROBLEMS IN THE INDUSTRY

a)

Food

b)

Service

c)

Rooms

d)

Cleanliness

e)

Billing