These Guest Expectations multiple-choice questions and their answers will help you strengthen your grip on the subject of Guest Expectations. You can prepare for an upcoming exam or job interview with these 40+ Guest Expectations MCQs.
So scroll down and start answering.
A. Specific plans
B. General plans
C. Simple plans
D. None of these
A. Servicescape
B. Brainstorming
C. Service package
D. Service product
A. True
B. False
A. Product
B. Service
C. Organization
D. All of these
A. Delphi technique
B. Core competence
C. Differentiation
D. Environmental assessment
A. As a qualitative forecasting tool, a rather formal process involving surveying experts to get their individual forecasts
B. The day of the year which the organization assumes when determining how much capacity to design
C. A strategy designed to create in the guest’s mind desirable differences, either real or driven by marketing and advertising, between the service
D. None of these
A. True
B. False
A. Differentiation
B. Econometric models
C. Environmental assessment
D. None of these
A. True
B. False
A. Delphi technique
B. Core competence
C. Differentiation
D. Environmental assessment
A. Delphi technique
B. Core competence
C. Differentiation
D. Focus group
A. Delphi technique
B. Forecasting
C. Differentiation
D. Focus group
A. Political
B. Scientific
C. Social
D. All of these
A. Internal assessment
B. External assessment
C. Both a & b
D. None of these
A. True
B. False
A. Low-price provider
B. Market niche
C. Mission statement
D. Quantitative forecasting tools
A. Seeks out
B. Focuses on
C. Attempts
D. All of these
A. Mission statement
B. Qualitative forecasting tools
C. Market niche
D. All of these
A. True
B. False
A. Quantitative forecasting tools
B. Qualitative forecasting
C. Both a & b
D. None of these
A. Regression analysis
B. Revenue management
C. Scenario building
D. All of these
A. Regression analysis
B. Revenue management
C. Scenario building
D. All of these
A. Scenario building
B. Service strategy
C. Strategic plan
D. All of these
A. True
B. False
A. Strategic plan
B. Strategic premises
C. Sustainability
D. All of these
A. Based
B. Premised
C. Both a & b
D. None of these
A. Sustainability
B. Vision statement
C. Yield management
D. None of these
A. Time-series
B. Trend analysis
C. Both a & b
D. None of these
A. True
B. False
A. Yield management
B. Vision statement
C. Sustainability
D. All of these
A. Brand Image
B. Marketing
C. Service Delivery
D. Guestology
A. 2 for 5$
B. The Dollar Menu
C. Their symbol of the golden arches
D. Their slogan
A. A boutique hotel in New York City
B. A Marriott Hotel in New England
C. Interstate hotels
D. Hyatt Resorts worldwide
A. Low price, marketing skills, differentiating
B. Competing on price, differentiating, and finding a niche
C. Market niche, strategy, competing on price
D. Low price, marketing strategy, competitors
A. Being cautious of the environment
B. Destroying the environment
C. An examination of the sues that have been in a present business environment in the past
D. An examination of the opportunities and threats in a business environment
A. Delphi Technique
B. Market forecasting
C. Statistical forecasting
D. Future forecasting
A. Generation X
B. Generation Y
C. Millennials
D. Baby Boomers
A. Free breakfast
B. Things to do on site
C. Fast free Wi-Fi
D. Comfort
A. Á la Carte
B. Dashboard
C. Fast Food
D. Uber Eats
A. Outback Steakhouse
B. An Italian-owned pizza place in the same plaza
C. A hole-in-the-wall, family owned Italian restaurant 3 miles away
D. Asian noodle take-out
A. Competitors
B. The government
C. Environmental sustainability
D. Labor market
A. Assumptions about the future of the business that are based on the results of forecasting
B. Assumptions about the premise of the property
C. Planning where you want to put your property
D. A strategic plan on how to design your new operation
A. Forecasting
B. Strategic planning
C. Surprise
D. Competitors
A. Providing the highest level of service possible at a 5-star rated hotel
B. Doing all laundry in a resort in one laundry room on premise
C. Only receiving food from one provider
D. Having the same color scheme in every guest room
A. Revenue management
B. Yield management
C. Forecast management
D. Competitive management