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Chapter 2 Service Marketing Concepts Applied to Marketing for Hospitality and Tourism Flashcards | StudBud
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Chapter 2 Service Marketing Concepts Applied to Marketing for Hospitality and Tourism
Chapter 2 Service Marketing Concepts Applied to Marketing for Hospitality and Tourism
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1
Perhaps the best measure of service quality is:
A) Customer retention
D) Total sales
C) Profitability
B) Low employee turnover
2
The fact that services cannot be seen, tasted, felt, or smelled relates to which service characteristic?
A) Inseparability
C) Perishability
B) Variability
D) Intangibility
3
Because services are characterized by the issue of inseparability, service providers will often have to:
B) Train the customers
C) Lower their prices
D) Improve labor standards
A) Reduce inventory
4
A casino employee's uniform or a restaurant's fancy front lobby are a means of:
B) Creating overly high expectations on the part of the customer
C) Paying attention to the perishability of the service
A) Overspending on the part of the service provider
D) Tangibilizing the service
5
Price is ________ related to demand for most products
B) Inversely
A) Directly
D) Disproportionately
C) Proportionately
