Answer 20 EASY Tourism/Hospitality Multiple Choice Questions
Question 1
1.
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An organization’s objectives should be _________.
Answer
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short and few in number |
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clear and specific |
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clear and unreasonable |
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long and open-ended |
4 points
Question 2
1.
Which stage of the product life cycle is characterized by retailers gradually carrying the product and consumer demand increasing along with profits rising and competitors taking notice?
Answer
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introduction |
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growth |
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maturity |
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decline |
4 points
Question 3
1.
What is the goal of relationship marketing?
Answer
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to know the names of all the business’s customers |
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to segment a market by age |
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to create a customer for life |
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to introduce a new product to the market |
4 points
Question 4
1.
Market research, product promotion, and product distribution are all steps in _________.
Answer
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the promotional mix |
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the marketing process |
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an environmental analysis |
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defining a mission |
4 points
Question 5
1.
Which of the four P’s of marketing is the process of getting the product to the consumer called?
Answer
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promotion |
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marketing |
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destination marketing |
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distribution |
4 points
Question 6
1.
Product decisions include _________.
Answer
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naming and deciding how to package a product |
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naming and determining the price of a product |
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determining price and selecting advertising media |
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deciding how to package and where to place a product |
4 points
Question 7
1.
The concept of conveying the value of products through placement, adequate information, and easy exchange is known as _________.
Answer
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practicality |
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business’s purpose |
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utility |
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goal |
4 points
Question 8
1.
Complimentary shampoo, clean towels, and breakfast are examples of goods in the _________ industries.
Answer
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hospitality and tourism |
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sport management |
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food and beverage |
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transportation |
4 points
Question 9
1.
The total assortment of products that a company makes or sells is called _________.
Answer
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the marketing mix |
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the promotional mix |
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the pricing mix |
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the product mix |
4 points
Question 10
1.
Which of the following are the four basic elements of the marketing mix?
Answer
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executive summary, situation analysis, marketing strategies, and evaluation and control |
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demographic, psychographics, behavioristics, and politics |
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coupons, ads, direct mail, and broadcasting |
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product, price, place, and promotion |
Question 1
1.
Production sheet calculations include ________.
Answer
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expected daily sales |
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costs of food |
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counting products on-hand |
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allowable deviations |
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annual kitchen budgets |
4 points
Question 2
1.
A(n) ________ restaurant is a popular way for a young entrepreneur to enter the restaurant business.
Answer
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sandwich |
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family |
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haute cuisine |
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ethnic |
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quick-service |
4 points
Question 3
1.
Curbside appeal includes ________.
Answer
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the available parking |
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a highway billboard |
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the window decorations |
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the appearance of the property from the parking lot to the restrooms |
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the location of the building |
4 points
Question 4
1.
Perhaps the fastest- growing segment of ethnic restaurants in the United States, popularity-wise, is ________.
Answer
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Italian |
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Fusion |
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Mexican |
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Greek |
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Chinese |
4 points
Question 5
1.
________ is a trend in restaurants.
Answer
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More sit down food restaurants |
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Steakhouses again gaining popularity |
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Segments splitting into courses |
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Difficulty finding good meat cuts |
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Printing menus in English and Spanish |
4 points
Question 6
1.
Describing, recommending, showing, and offering a variety of food and beverage choices to a guest is known as _____________.
Answer
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marketing application |
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sales competition |
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serving |
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order taking |
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suggestive selling |
4 points
Question 7
1.
Product specification determines ________.
Answer
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temperature and humidity |
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cut of meat, weight, fat content |
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the cost of the food item |
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the house manager’s control |
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how to order food |
4 points
Question 8
1.
People are attracted to theme restaurants because ________.
Answer
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of the location |
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they like the decorations |
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of the nostalgia |
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of the total experience and social meeting place |
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of the limited menu and costumes of the staff |
4 points
Question 9
1.
Forecasting sales has two components: ________.
Answer
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guest counts or covers and average check amount |
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advertised coupons and lower prices |
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weather conditions and food prices |
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courteous servers and quick food |
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season of the year and specialty food |
4 points
Question 10
1.
Each kitchen station must create ______________.
Answer
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sales projections |
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cost analysis |
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job analysis |
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workers’ performance ratings |
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production control sheets |
