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Test Bank For Introduction to Hospitality 8th Edition By John Walker, Josielyn Walker (All Chapters, 100% Original Verified, A+ Grade)

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Test Bank For Introduction to Hospitality 8th Edition By John Walker, Josielyn Walker (All Chapters, 100% Original Verified, A+ Grade) Test Bank For Introduction to Hospitality 8e By John Walker, Josielyn Walker (All Chapters, 100% Original Verified, A+ Grade)

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  • February 7, 2024
  • 109
  • 2023/2024
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1 Copyright © 2020 Pearson Education, Inc. Introduction to Hospitality, 8e (Walker) Chapter 1 Introducing Hospitality 1) The word hospitality comes from
A) hospital
B) inns and taverns
C) hospice
D) All of the above
Answer: C
2) Since its introduction, the pineapple has been internationally recognized as
A) non -nutritional
B) a widely used vegetable in the southwest
C) a symbol of hospitality
D) a symbol of danger
Answer: C
3) Key to being successful in the hospitality industry is
A) being service oriented
B) waiting tables
C) knowi ng how to cook
D) bartending skills
Answer: A
4)Intangible means
A) something the guest uses but does not possess
B) assets of the business
C) a souvenir purchased as a gift
D) physical property
Answer: A
5) In the hospitality industry, the con cept of perisha bility means
A) spoiled food that must be discarded
B) an unsold airline seat, hotel room or empty restaurant table
C) it cannot be measured
D) it is intangible
Answer: B
6) Inseparability refers to
A) the fact that production and co nsumption occur independently
B) hospitality products being inherently heterogeneous
C) the fact that production and consumption occur simultaneously
D) hospitality products are tangible
Answer: CIntroduction to Hospitality 8e John Walker, Josielyn Walker (Test Bank All Chapters, 100% Original Verified, A+ Grade) 2 Copyright © 2020 Pearson Education, Inc. 7) Each of the following is a characteristic of the Hospitality Industry EXCEPT: A) characterized by shift work B) the service product and the guest are separate C) no such thing as business hours D) product is intangible and perishable Answer: B 8) Mention of hospitality is found in writing dating b ack to A) Medieval times B) The Sumerians C) Ancient Greece and Rome D) The Silk Road Answer: B 9) Anyone who receives or benefits from the output of someone's work is A) an internal guest B) an em ployee C) a vendor D) a guest Answer: A 10) Int ernal customers are A) the employees B) restaurant dining room customers C) loyal customers who return often D) hotel guests Answer: A 11) Quality guest service requires that we A) increase service advertising B) prioritize our profit motive C) focus on food quality D) understand our guests' needs Answer: D 12) Associate empowerment leads to A) increased guest satisfaction B) incre ased productivity C) the Ritz Carlton associates spending up to $2,000 to make a guest completely happy D) all of the above Answer: D 3 Copyright © 2020 Pearson Education, Inc. 13) Empowerment is A) delegated to management only B) a process that eliminates the need for management C) allowing all employees to make any decision they want D) a feeling of partnership in which employees feel responsible for their jobs and have a stake in the organization's success Answer: D 14) The central focus in hospitality is A) guest service B) attitude C) communication D) provide a big profit Answer: A 15) Corporate philosophy A) embraces the values of the o rganization B) embraces the values of guests including ethics and equality C) em braces the values of the associates including ethics, morals, fairness, and equality D) A and C Answer: A 16) Recruiters are looking for A) creativity B) well -rounded candi dates C) honesty D) service -oriented people Answer: D 17) The concept of pr otecting the natural resources of the planet while achieving corporate profitability is known as A) perishability B) operational values C) sustainability D) productivity Answer: C 18) In the United States, which tavern was the Revolutionary Headquarte rs of General George Washington? A) Coles Ordinary B) Fraunces C) Krieger's D) A and C Answer: B 4 Copyright © 2020 Pearson Education, Inc. 19) Who is regarded as the father of the modern restaurant? A) Pot au Feu B) Thomas Jefferson C) August Escoffier D) M. Boulanger Answer: D 20) In the hospitality industry, the reason we are in business is A) to make a return on investment B) for society C) for non -consumers D) A and C Answer: A 21) What is the reason for succ ess in the hospitality industry? A) Handling guest complaints B) B eing of assistance to all guests C) Service, service, service D) A and C Answer: C 22) Pineapples are A) displayed on bedroom doors B) an exotic fruit reserved for hospitality students C) a symbol of hospitality D) A and C Answer: D 23) The heart of the house is A) the front desk B) the concierge C) the doorman D) behind the scenes Answer: D 24) In the hospitality industry, our services are mostly A) intangible B) tangible C) inseparabl e D) A and C Answer: A

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