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True/False
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Multiple Choice
A) Elasticity pricing
B) Inelastic pricing
C) Market segmentation
D) Discriminatory pricing
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Multiple Choice
A) Sunk investment effect
B) Price quality effect
C) External environment effect
D) Substitute awareness effect
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Multiple Choice
A) Deflate food and beverage prices
B) Inflate food and beverage prices
C) Keep prices similar to other restaurants in the area
D) None of the above
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Not Answered
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Multiple Choice
A) Price gouging
B) Survival
C) Price hike
D) Price maintenance
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Multiple Choice
A) Cost based pricing
B) Value based pricing
C) Going-rate pricing
D) Break-even pricing
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Multiple Choice
A) Flight ticket
B) Perceived benefit
C) End benefit
D) Monthly budget
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Multiple Choice
A) Competition-based pricing
B) Psychological pricing
C) Yield management
D) Price discrimination
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Multiple Choice
A) Up-selling
B) Down-stream selling
C) Cross-selling
D) Internal promotion
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Multiple Choice
A) Try to influence supply
B) Try to influence demand by offering buy three nights, get fourth free, packages
C) Use low opening rates to influence demand
D) Charge a high price
Correct Answer
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True/False
Correct Answer
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True/False
Correct Answer
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Essay
Correct Answer
Answered by ExamLex AI
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Short Answer
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Answered by ExamLex AI
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Multiple Choice
A) Survival
B) Penetration
C) Profit maximization
D) Sales maximization
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Multiple Choice
A) Demand rises 4% if price falls 6%
B) Demand falls 8% when price increases 5%
C) Demand rises 7% if price falls 10%
D) Demand falls 7% when price increases 9%
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Multiple Choice
A) Variable costs divided by selling price
B) Fixed costs divided by selling price
C) Fixed costs divided by contribution
D) Contribution divided by variable costs
Correct Answer
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Multiple Choice
A) Price points are rare if not non-existent in the hospitality industry.
B) Today, yield management is used by everyone.
C) Excess capacity is a good reason to cut prices.
D) Business travelers are usually more price-sensitive than pleasure travelers.
Correct Answer
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