Final Exam Review Flashcards

1
Q

This type of organization includes national tourism boards, state/provincial tourism offices, and community convention and visitor bureaus

A

Destination Marketing Organizations (DMO)

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1
Q

Applications for mobile devices that allow users to share rides with
strangers, undercutting the taxi industry

A

Ride Sharing, Uber and Lyft

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2
Q

A marketing term used to identify a group of hotels that include all
competitors that a hotel’s guests are likely to consider as an alternative

A

Competitive Set

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3
Q

an internet-based economic system in which consumers share their
resources, typically with people they don’t know, and typically in exchange
for money such as AirB&B

A

Sharing Economy

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4
Q

The term commonly used in the industry for when a patron eats but does not
pay for his or her meal

A

Dine and Dash

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5
Q

Tourism activities where the motivator is immersion in the natural
environment; the focus is often on wildlife and wilderness areas

A

Nature Based Tourism

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6
Q

tourism experiences where the key focus is on local and regional food and
drink, often highlighting the heritage of products involved and techniques
associated with their production

A

Culinary Tourism

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7
Q

Any activity in which people are attracted to a particular location as a
participant, spectator, or visitor to sport attractions, or as an attendee of
sport-related business meetings

A

Sport Tourism

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8
Q

A view of customer relationships that looks at the long-term cycle of
customer interactions, rather than at single transactions

A

Customer Lifetime Value

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9
Q

The practice of ensuring natural resources are conserved and used
responsibly in a way that balances the needs of various groups

A

Environmental Stewardship

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10
Q

The highest level of market readiness, with sophisticated travel distribution
trade channels, to attract out-of-town visitors and highly reliable service
standards, particularly with groups

A

Export Ready Criteria

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11
Q

when a customer’s interaction with a front-line employee makes a critical
difference in his or her perception of that company or destination

A

Moment of Truth

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12
Q

an approach that guides the planning, execution, and evaluation of tourism
marketing efforts (PRICE concept is an approach to this)

A

Tourism Marketing System

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13
Q

short-term, supervised work experience in a student’s field of interest for
which the student may earn academic credit

A

Internship

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14
Q

UN agency responsible for promoting responsible, sustainable, and
universally accessible tourism worldwide

A

The World Tourism Organization (UNWTO)

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15
Q

What is Risk?

A

Potential for Loss or Harm (Financial, property, and injury)

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16
Q

What is Risk Management?

A

refers to the practices, policies, and procedures designed to minimize or eliminate unacceptable risks

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17
Q

What does the SERVQUAL Model stand for?

A

tangibles, reliability, responsiveness, assurance, and empathy.

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18
Q

Carrying Capacity

A

Carrying capacity is considered to be the ability of a destination area to absorb tourism before the negative effects are felt by the host and resident

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19
Q

Ecological Footprint

A

the impact of a person or community on the environment, expressed as the amount of land required to sustain their use of natural resources.

20
Q

PEEST Model

A

Political, Economic, Environmental, Social, and Technological

21
Q

Global Tourism

A

the activity of people traveling to and staying in different countries or regions around the world for leisure, business, or other purposes.

22
Q

Service Failure

A

a situation or performance that fails to meet customer’s expectations

23
Q

Service Recovery Paradox

A

the phenomenon in which a customer feels better about a company after they’ve solved a problem with the service or product, than if there had been no problem at all.

24
Q

Outdoor Recreation

A

Refers to recreation done outside, most commonly in natural settings. The activities that encompass outdoor recreation vary depending on the physical environment they are being carried out in.

25
Q

Recreation

A

Activity done for enjoyment when one is not working.

26
Q

Ownership Structure

A

An ownership structure concerns the internal organization of a business entity and the rights and duties of the individual holding the equitable or legal interest in that business.

27
Q

Five Impacts that climate change will create?

A
  1. Heavy Precipitation (lessen tourist comfort and not wanting to visit)
  2. Rise in Sea Level (Major cities on the water getting flooded and be dangerous)
  3. Droughts
  4. Wildfires
  5. Arctic Sea Ice is Declining
28
Q

Concept of Authenticity

A

Identifies a person living life in accordance with their true Self and personal values rather than according to the external demands of society

29
Q

Destination BC

A

the provincial destination marketing organization (DMO) responsible for tourism marketing and development in BC, formerly known as Tourism BC

30
Q

the accommodations and food and beverage industry groupings

A

Hospitality

31
Q

What is a Tourist?

A

Someone who travels at least 80 kilometres from his or her home for at least 24 hours, for business or pleasure or other reasons; can be further classified as domestic, inbound, or outbound

32
Q

Open Skies

A

A set of policies that enable commercial airlines to fly in and out of other countries

33
Q

A way of measuring how efficiently a transportation company uses its vehicles on any given day, calculated for a single flight by dividing the number of passengers by the number of seats

A

Passenger load factor

34
Q

Franchisor

A

a company that sells franchises

35
Q

Motel

A

a term popular in the last century, combining the words “motor hotel”; typically designed to provide ample parking and easy access to rooms from the parking lot

36
Q

Occupancy

A

the percentage of all guest rooms in the hotel that are occupied at a given time

37
Q

Quick Service Resteraunts

A

Formerly known as fast food restaurants. Caters to people that want it to be quicker

38
Q

Full Service Restaurants

A

Dine in restaurant with highly qualified chefs and servers.

39
Q

Profit

A

The amount left after expenses

40
Q

Operating Supplies

A

Reusable items such as cutlery, dishes, and linen

41
Q

Tourism experiences where exploration, consumption and purchase are key components

A

Wine Tourism

41
Q

Agritourism

A

Tourism experiences that highlight rual destinations

42
Q

Visitor Center

A

building within a community usually placed at the gateway to an area, providing information regarding the region, travel planning tools, and other services including washrooms and Wi-Fi

43
Q

Travel Agent

A

An individual who helps the potential traveller with trip planning and booking
services, often specializing in specific types of travel

44
Q

4 P’s

A

Product, Place, Promotion, Pricing

45
Q

Out Of Home

A

Billboards, Transit, street furniture and alternative outdoor

46
Q

Loyalty Programs

A

programs that identify and build databases of frequent customers to promote directly to them, and to reward and provide special services for those frequent customers

47
Q

Private Land

A

Any land where private property rights apply in BC