question

What is the Key to being successful in the hospitality industry?

answer

being a service-oriented person

question

Ethics is (are)?

answer

a set of moral principles and values used to answer questions about right and wrong

question

Inseparability refers to:

answer

the fact that production and consumption occur simultaneously

question

Empowerment is:

answer

A feeling in which employees feel responsible for their jobs and have stake in the organizations success

question

All of the following are part of Disneys "Five steps of leadership" except:

answer

Hold managers accountable for member feedback

question

Guest loyalty is:

answer

Keeping guests happy and returning often

question

Intangible means:

answer

Cannot be perceived by the senses

question

The symbol of welcome, friendship and hospitality is a(n):

answer

Pineapple

question

Internal customers are

answer

The employees

question

The purpose of a self-assessment is to:

answer

Measure strengths and weaknesses

question

The concept of protecting the natural resources of the planet

answer

sustainability

question

Guest calls for reservations and a guest welcome are both examples of what?

answer

Moments of truth

question

If room revenue is $75,884 and the total number of rooms sold is 662 then average daily rate is:

answer

$114.63

question

The main advantage of using an electric door locking system?

answer

Record of who enters the room and when

question

Example of hotel level service classification include:

answer

full service, mid-scale, limited service

question

Which of the following departments is the largest in a hotel in terms of people?

answer

housekeeping

question

Property management systems are designed to assist front office employee in performing functions related to what tasks?

answer

Reservation, rooms and guest account management

question

An environment that can deliver a complete booking system tied to the hotels inventory in real time via the Web is called a(n)?

answer

Application service provider

question

Hotels and motels that are part of ______ share centralized reservation system and a common image, logo or advertising slogan

answer

referral association

question

The area of a hotel most often described as the nerve center or hub of a hotel is the:

answer

Front office

question

In order to determine if a hotel development project wold likely succeed, we would perform a(n)

answer

Feasibility study

question

Corporations that operate a hotel without capital outlay in exchange for a percentage of gross sales are known as:

answer

Management companies

question

The executive committee of a hotel is:

answer

Made up of key associated who head major departments

question

Marriott builds a hotel for $34 million and sells it to a banking firm for $52 million. Marriott charges the banking firm of gross revenues to operate the hotel. This business transaction is known as

answer

Management contract

question

The front office, housekeeping, security and communications all fall under what department

answer

rooms division

question

The person at a desk in the lobby of a hotel who assists guests with restaurant reservations, directions, tickets to shows and other advice is the:

answer

concierge

question

The purpose of revenue management is to:

answer

increase profitability

question

A demand-forecasting technique used to maximize room revenue is known as:

answer

revenue management

question

In this type of "ownership" investors do not pay corporate income tax, however they distribute the majority of net income to shareholders, and are publicly traded.

answer

Real-estate investments trusts

question

Guest folios are typically managed by:

answer

hotel property management system

question

The individual responsible for the task of balancing the guests accounts receivables is the

answer

night auditor

question

Hotels may be classified by:

answer

Location, price and service

question

As the hotel industry matures, corporations are either acquiring or merging with each other. This is:

answer

consolidation

question

In franchising the franchisee is granted rights to:

answer

use trademarks, operating procedures, and other business procedures

question

The ultimate responsibility

answer

The general manager

question

The hotel california has 642 rooms and 413 are occupied. the occupancy percentage is:

answer

64%

question

The hotel california has 642 rooms and the room revenue is $84,593. the REV PAR is:

answer

$131.76

question

The dollar differential between the cost and sales price of a menu item is called:

answer

contribution margin

question

Introduced by Escoffier, this kitchen system organize work stations more effectively:

answer

Brigade

question

Hotel restaurants present a challenge for Food and beverage directors because:

answer

guests' needs are unpredictable

question

the capture rate is defined as the:

answer

number of guests staying at the hotel who dine in the hotel's restaurant.

question

The cost of depleted inventory for a cocktail is $0.74 and the selling price is $3.75. what is the pour cost percentage:

answer

19.7%

question

The document prepared for the catering department to follow that contains all of the critical information about the event is:

answer

catering event order

question

the hotel requires the number of guests attending a catering function at least seven days in advance. this number is called the:

answer

guarantee

question

Some hotels have a policy of preparing ___ more meals than the number attending a function in order to accommodate additional people.

answer

3-5%

question

Labor cost benchmarks are measured by:

answer

cover-per-person-hour

question

responsibilities of the chief steward include which of the following?

answer

maintaining strict inventory control for glassware, china and cutlery

question

an acceptable profit margin for food in a hotel is___ percent

answer

25-30

question

experienced room service managers know one the most important challenges to room service is:

answer

forecasting demand

question

Cabernet Sauvignon and pinot noir are types of ____ wine

answer

Red

question

Poultry, fish, egg entrees are best served with _______ wine.

answer

White

question

Still wines are those with

answer

no carbination

question

method champenoise refers to

answer

a second fermentation in the bottle, resulting in a unique sparkling quality

question

Examples of fortified wines are:

answer

port, sherry, and madeira

question

Aromatized wines are fortified wines that are flavored with:

answer

herbs, flowers, bark, and roots

question

Beer is abrewed and fermented beverage made from ___ and flavored with ____

answer

malted barley and starclay cereals; hops

question

The most important ingredient in beer is:

answer

water

question

spirits differ from wine and beer in that they are:

answer

fermented and then distilled

question

Proof is equal to:

answer

twice the percentage of alcohol by volume

question

bourbon whisky is made from:

answer

corn mixed with rye

question

coffee first came from:

answer

ehtiopia and mocha

question

Legislation that governs the sale of aloholic beverages is known as

answer

dram shop legislation

question

By providing training on the responsible service of alcoholic beverages to servers and bartenders, a business owner can:

answer

potentially lower liability insurance rates

question

The word "restaurant" is a french word meaning

answer

restore

question

____ simplified french cooking and reduced the number of sauces to five "mother sauces"

answer

auguste escoffier

question

novelle cuisine translate into what?

answer

lighter cuisine

question

____ are operations owned by one or more owners who are usually involved with the day to day operations of the business

answer

independent restuarants

question

Franchises are most often affiliated with

answer

chains

question

noise level, sounds, decorations, table settings, and other subconscious cues that a customer receives when entering a restaurant collectively make up the

answer

ambience

question

A(n) ____ menu repeats itself after a period of time

answer

cyclical

question

the _____ must harmonize with the theme of the restaurant

answer

menu

question

The target market and concept, to a large extent, will determine the

answer

menu prices

question

fusion restaurants are

answer

a blend of two or more cuisines

question

quick service restaurants have increased in popularity because of their

answer

location strategies

question

chinese, spanish, thai, indian, and mediterranean are all examples of _____ restaurants

answer

ethnic

question

theme restaurants are particularly appealing because they

answer

offer a total experience and a social meeting place

question

at the end of this presentation phil hickey challenged you as a student to set goals for

answer

15 years from today

question

There are ___ accounting periods in a typical restaurant

answer

13

question

a cover is equivalent to

answer

a guest

question

curbside appeal includes:

answer

the appearance of the property from the parking lot to the restrooms

question

if total sales are $2550.00 and 110 guests were served, the average guest check would be:

answer

$23.18

question

forecasting sales has two components

answer

guest counts or covers, and average check amount

question

describing, recommending, showing, and offering a variety of food and beverage choices to a guest is known as:

answer

suggestive selling

question

american service refers to

answer

less formal, yet professionally served

question

the "back of the house" is if not run by an executive chef is usually run by the"

answer

kitchen manager

question

financial management reporting need to be

answer

flexible for interpretation

question

organization and performance on the cooking line as well as good and results depend on:

answer

teamwork

question

the person responsible for ordering should never be the:

answer

same person as that who does the recieving

question

prime cost for a restaurant that does not serve alcoholic beverages is:

answer

combination of food and labor costs

question

the beacon drive inn had food sales of $45,000 an opening inventory of $8,000, purchases of $13,000, and an ending inventory of $9,000. what was the food percentage?

answer

26.7%

question

if beverage sales are $25,600 and beverage costs are $7,500 and purchases are $8,500, the beverage cost percent is:

answer

29.3%

question

compared to commercial operations, managed services have the advantage of:

answer

being able to predict the number of meals and portion sizes

question

inflight foodservice management operators:

answer

plan menus, develop product specifications, and arrange purchasing contracts

question

examples of the types of service a company like sodexo might provide include

answer

housekeeping, groundskeeping, and foodservice, and plant operations and management as well as facilities management

question

which of the following is a major challenge in elementary school foodservice?

answer

balancing salability with good nutrition

question

businesses use managed food services for many reasons, one of which is that:

answer

quality and financial arrangements are better

question

in terms of managed services, feeding military personnel includes

answer

feeding troops, officers in clubs, dining halls, and military hospitals

question

schools that participate in national school lunch program are able to take advantage of

answer

federal funding in the amount of $2.72 per meal per student

question

some of the driving forces and trends with college campus foodservice are:

answer

branded concepts, privatization, campus cards, and computer use

question

colleges are more diverse in their foodservice operations because

answer

there are many places and occasions for food service so students are not bored with the same food

question

budgeting is easier with on-campus college foodservice because:

answer

students are prepaid for their meals and their number are easier to forecast

question

in an effort to increase cash sales and to manage profitability, managers of health care operation have become more resourceful by:

answer

developing concepts like medical malls with retail shops, bakeries, catering and restaurants

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