Intro To Hospitality ch 1-7
This popular white liquor is made from a type of cactus and must be grown near the town that provides the name of the liquor. A.Tequila. B.Rum. C.Absolut. D.Geneva.
A.Tequila
This document is prepared for each function at a hotel and is used to inform both the client and the appropriate departments of essential information needed for a successful event. A.The catering (or banquet) event order B.Guaranteed-number C.The Request for Proposal D.Pre-event meeting
A.The catering (or banquet) event order
This hotel company is the only hotel company to have received the prestigious Malcolm Baldridge National Quality Award two times. A.Hyatt B.Marriott C.Ritz-Carlton D.Choice Hotels
C.Ritz-Carlton
A hotel that is generally between 200 - 600 rooms, offers full-service, and is located close to a major transportation hub would be a(n) _______ hotel. A.motel B.suburban C.airport D.casino
C.airport
An acceptable pour cost percentage for hotel food and beverage operations would be between 16 and ____ percent. A.24 B.28 C.30 D.12
A.24
If food sales for the week total $52,500 and labor cost total $13,650, what is your total labor cost percentage for the week? A.26% B.25% C.18% D.38%
A.26%
The classification system created by Smith Travel Research is used by the hotel industry and focuses on __________ as the primary classification method. A.ADR B.Occupancy percentage C.Amenities such as room service D.Features such as a spa or indoor pool.
A.ADR
A business traveler is planning a combination business and mini-vacation trip. In order to meet these needs, the hotel needs to provide business services, a choice of restaurants, and must be easily accessible in case the traveler's flight is delayed. What is the best lodging location for this traveler? A.Airport hotel B.Budget suburban hotel C.Interstate motel D.Bed and Breakfast
A.Airport hotel
What are the three common styles of beer? A.Ale, Lager, and Stout B.Hops, Budweiser, and Pilsner C.Dark, Light, and Pale D.Budweiser, Coors Light, and Miller
A.Ale, Lager, and Stout
The growth of air transportation in the 1950's and 1960's was a boon to the hospitality and tourism industry in what way? A.Cross-continental flights took less time and occurred more frequently which in turn saw more travelers worldwide and created a need for more hotels, restaurants, and other businesses designed to support traveler's needs. B.It provided the opportunity for former military pilots to stay employed. C.More families took to the roads and drove to vacation destinations. D.The airlines created inexpensive flights to major cities encouraging families to fly and see the country.
A.Cross-continental flights took less time and occurred more frequently which in turn saw more travelers worldwide and created a need for more hotels, restaurants, and other businesses designed to support traveler's needs.
This department of the rooms division is referred to as the hub or nerve center of the hotel. A.Front Office B.Security C.Night audit D.Housekeeping
A.Front Office
Property management systems are designed to assist front office employees in performing functions related to which tasks? A.Reservations, rooms, and guest account management B.Valet parking and availability C.Guest meeting schedules D.Finding restaurants with open reservations
A.Reservations, rooms, and guest account management
The first hotel to be franchised in the United States occurred in 1907 when this company franchised the _______________ hotel. A.Ritz-Carlton B.Quality Inn C.Holiday Inn D.Howard Johnson
A.Ritz-Carlton
The average daily rate is one of the key operating ratios used to indicate a hotel's performance and is calculated using which formula? A.Rooms sold divided by rooms revenue B.Average number of rooms divided by average rate C.Total hotel revenue divided by total rooms available D.Rooms occupied divided by rooms available
A.Rooms sold divided by rooms revenue
How has craft brewing emerged? A.The craft brewing industry has been steadily emerging over the last few decades even while the traditional brewing industry has been experiencing stagnated sales growth. Patrons of craft breweries appreciate that each brewery is distinctly different. The craft brewing industry can be very collaborative, with local breweries helping to market and distribute each other's products. B.The craft brewing industry expanded once the techniques developed in monastery brew houses were released to home brewers. C.The craft brewing industry has exploded in popularity because of its emphasis on lambic style beers fermented through exposure to wild yeasts and bacteria rather than by exposure to cultivated strains of brewer's yeast. This process gives the beer a distinctive sour aftertaste, which has been very popular in recent years. D.The craft brewing industry has seen exponential growth in the last 20 years because the industry limits the ingredients in its beer to water, barley, and hops. Customers appreciate the simplicity and the consistency that this ensures.
A.The craft brewing industry has been steadily emerging over the last few decades even while the traditional brewing industry has been experiencing stagnated sales growth. Patrons of craft breweries appreciate that each brewery is distinctly different. The craft brewing industry can be very collaborative, with local breweries helping to market and distribute each other's products.
How is beer brewed? A.The process of brewing beer starts with the main ingredients, then grain is added to these ingredients until fermentation occurs. After fermentation, mashing happens, followed by filtering, and then brewing. B.The process of brewing beer is complex and begins with the harvest of grain that is fermented, mashed, and strained to form the brew. C.The process of brewing beer requires large vats filled with grain that has fermented, and then flavoring is added along with water to form the beer. D.The process of brewing beer starts with fermenting yeast and then adding water and hops and simmering until the brew is complete.
A.The process of brewing beer starts with the main ingredients, then grain is added to these ingredients until fermentation occurs. After fermentation, mashing happens, followed by filtering, and then brewing.
The course of culinary history was changed by the French Revolution particularly due to ___________ and _____________. A.The serving of restoratives by M. Boulanger at his all-night tavern; the emigration of royal chefs to the United States and other parts of the world. B.Thomas Jefferson developing a passion for French cuisine; the introduction of coffee by the Turks. C.The invitation by Thomas Jefferson to a French chef to come to the White House; the increased availability of cooking spices due to more trade routes opening. D.The opening of The Court of Two Sisters in New Orleans; the implementation of the cooking brigade at all four-star restaurants.
A.The serving of restoratives by M. Boulanger at his all-night tavern; the emigration of royal chefs to the United States and other parts of the world.
What are two white spirits and the ingredients used to create them? A.Vodka, which can be made from many sources including barley, corn, or potatoes, and gin, made from the juniper berry B.Scotch, which has been aged in white oak, and rum, which is distilled from molasses C.White spirits are made from light colored grains and distilled in copper barrels; two white spirits made in this manner are pilsner and tequila. D.Brandy, made by fortifying white wine, and Geneva, made from the juniper berry
A.Vodka, which can be made from many sources including barley, corn, or potatoes, and gin, made from the juniper berry
Referral associations and franchises provide similar benefits to properties but referral associations typically have: A.a lower cost. B.limited access to training or other programs. C.no common CRS, image, or branding. D.more stringent appearance standards.
A.a lower cost.
How is alcohol gauged in the United States? A.by its proof content B.by volume C.by location of the distillery D.by whether it is a beer, wine, or spirit
A.by its proof content
A corporate hotel is defined as a _______________. A.chain hotel owned or operated by the chain or parent company B.hotel that is operated on behalf of another party but may be part of a chain C.chain hotel run by a third party D.property that is not affiliated with a chain or parent company
A.chain hotel owned or operated by the chain or parent company
The security/loss prevention department is vital in any hotel and is responsible for maintaining security alarm systems and _________________. A.implementing procedures to protect the personal property of hotel guests and employees B.checking that all outdoor lights are working C.maintaining an inventory of all guest room amenities, supplies, and linens D.attending workshops on crime prevention
A.implementing procedures to protect the personal property of hotel guests and employees
The purpose of revenue management is to ____________. A.increase profitability B.increase guest satisfaction C.negotiate the best possible rates with travel agencies D.manage group bookings
A.increase profitability
Labor cost divided by food sales is used to determine ____________. A.labor cost percentage B.gross profit C.contribution margin D.food cost percentage
A.labor cost percentage
A management contract allows a hotel company to manage a property for a specific amount of time in exchange for a management fee that is often based on a percentage of __________ and _________ ___________. A.sales; operating profit B.revenue; sales tax C.income; capital gains D.gross; management salaries
A.sales; operating profit
An example of a direct economic impact of a hotel to the local community is: A.the dollars spent by hotel guests to pay for room and food at the hotel. B.employees spending their wages on shopping in the local community. C.sales tax paid by the hotel to local vendors on purchases made for the hotel. D.new jobs generated by the hotel to provide improved guest service.
A.the dollars spent by hotel guests to pay for room and food at the hotel.
The capture rate can best be described as _______________. A.the number of hotel guests who choose to use the hotel food and beverage outlets B.the number of guests who request and open menus that have been emailed to them prior to staying at the hotel C.the percentage of guests who reserve a room when attending a conference D.the number of guests who decide not to dine at the hotel while attending a conference
A.the number of hotel guests who choose to use the hotel food and beverage outlets
A career path is best described as ________________. A.the possible career progression that one might take to reach a specific career goal B.a straight-line path to a chosen career goal C.the progression that occurs when moving from one position to another within the industry D.a planned course of study designed to assist a student in achieving their career goal
A.the possible career progression that one might take to reach a specific career goal
One of the most important documents used by hotel owners is the ____________. A.Feasibility Study B.Transient Occupancy Tax C.Summary Operating Statement D.Multiplier Effect
C.Summary Operating Statement The Summary Operating Statement is one of the most important documents used by hotel owners because it details revenues and expenses over set periods of time.
If a hotel's annual sales were $4,500,000 and the revenue multiplier for the area is 1.95, what would the total revenue impact for the year be? A.$2,307,692.31 B.$8,775,000 C.$23,076.92 D.$8,410,750
B.$8,775,000
A new assistant executive housekeeper has asked for your help in determining how many housekeepers are needed for an upcoming Saturday shift. Each housekeeper is expected to make up 15 rooms per shift. Using the following information, determine the staffing needs. Total rooms occupied: 300 Number of suites (which count as two rooms): 5 No shows: 5 Number of housekeepers needed: A.16 B.20 C.15 D.18
B.20
Calculate the room occupancy percentage for a hotel that has 500 available rooms and 420 are occupied. A.86% B.84% C.119% D.82%
B.84%
Chalky soil, a humid climate, and special distillation techniques are all reasons why this spirit is considered one of the finest brandies in the world. A.Christian Brothers B.Cognac. C.E&J D.VSOP
B.Cognac
What is the difference between fortified and aromatic wines? A.Fortified wines have aged for at least two years and are dry, while aromatic wines have aged for less than a year and can be sweet or dry. B.Fortified wines have had brandy added to them, while aromatic wines have been fortified and flavored with roots, herbs, barks, and flowers. C.Aromatic wines have had brandy added to them, while fortified wines have been fortified and flavored with roots, herbs, barks, and flowers. D.Fortified wines come from the Cognac region of France, while aromatic wines come from Italy.
B.Fortified wines have had brandy added to them, while aromatic wines have been fortified and flavored with roots, herbs, barks, and flowers.
The food and beverage director of a hotel reports to the ______________. A.Rooms Division Director B.General Manager C.Catering Director D.Executive Chef
B.General Manager
What is the highest leadership position that can be achieved in a hotel or lodging property? A.Front Desk Agent B.General Manager C.Director of Sales D.Director of Operations
B.General Manager
Two couples, recently graduated from college, are planning a week-long escape before starting their full-time careers. They want to be able to swim, play golf, enjoy great meals, and be close to a beach. Their ideal vacation is to not have to ever leave the property until it is time to return home. What type of lodging would best meet their needs? A.Convention hotel B.Resort C.Suburban hotel D.Bed and Breakfast
B.Resort
Of the four popular types of whisky distributed around the world which one most conforms to the standards of the Whisky Act from the country of its origin? A.Canadian. B.Scotch. C.Bourbon. D.Irish.
B.Scotch.
What hotel, which is in Swedish Lapland, is built from scratch annually? A.Treetops Hotel B.The Ice Hotel C.Everest View Hotel D.Cocoon Hotel
B.The Ice Hotel
Most diners today expect to be able to pick and choose individual menu items when going out to eat, but that wasn't always the case. What 19th century innovation formed the foundation for the à la carte menu we know today? A.August Escoffier's implementation of the kitchen brigade B.The introduction of the Grande cuisine, a list of suggestions available from the kitchen C.The opening of Sweeney's "sixpenny eating house" where diners had their plates slid down to them via a greasy counter D.Providing guests with a menu pad to write down their individual orders so that servers would not need to write the order down themselves
B.The introduction of the Grande cuisine, a list of suggestions available from the kitchen
Color, logos, and other branding all play an important role in establishing the identity of a business. This restaurant chose a color that symbolized purity and an image that represented strength. Can you name the restaurant? A.McDonald's B.White Castle C.Four Seasons D.Delmonico's
B.White Castle
To be a successful GM requires multiple qualities, the most commonly quoted of which are leadership, people skills, patience, and ________. A.availability to greet guests in the lobby B.attention to detail C.sense of humor D.self-sufficiency
B.attention to detail
After mastering core food and beverage concepts such as culinary, cost control, purchasing, and stewarding, it is recommended to spend at least a year as a department manager in each of the following departments, catering, restaurants, and ________. A.room service B.bars and lounges C.front desk D.banquet set-up
B.bars and lounges
Your personal philosophy includes your ________ and _____________________ and provides prospective employers a look at who you are and what you stand for. A.attitude towards tests; your career goals B.beliefs; the way you treat others. C.leadership style; social media presence D.Heritage; your goals for your future
B.beliefs; the way you treat others.
The first important daily task that the executive housekeeper must complete is to _______. A.submit hotel maintenance orders B.break the hotel into sections to allocate room attendants' schedules C.complete the schedule for the next week D.verify the cleanliness of all guest rooms
B.break the hotel into sections to allocate room attendants' schedules
In order for a sparkling wine to be called champagne, it must _______________. A.have naturally produced carbon dioxide B.come from the Champagne region of France C.include the term Méthode Champenoise on the label D.contain at least 25% carbon dioxide when opened
B.come from the Champagne region of France
The interrelated nature of the hospitality industry means that a guest could _______________. A.use their credit card to pay for all travel, lodging, and meal expenses B.fly to their destination, stay at a hotel, and dine at a local restaurant during the same trip C.book transportation and lodging using the same online booking portal D.go on a cruise, have a spa treatment onboard the ship, and visit local historic ruins as part of a vacation trip
B.fly to their destination, stay at a hotel, and dine at a local restaurant during the same trip
The executive committee of a 300-plus-room hotel would typically include the food and beverage director, sales and marketing director, rooms director, director of engineering, and _____________. A.night auditor B.human resources director C.sous chef D.executive housekeeper
B.human resources director
A food and beverage director is responsible for effectively managing food, beverage, and _____ costs. A.employee benefit B.labor C.marketing D.employee onboarding
B.labor
Becoming a franchisee has several benefits which include all of the following EXCEPT: A.volume discounts for purchasing furniture, fixtures, and equipment B.required conformation to the franchisor's agreement C.national advertising D.a centralized reservation system
B.required conformation to the franchisor's agreement
Pilferage is a challenge in most food and beverage operations and is another name for ____________. A.generosity B.stealing C.poor management D.providing a free product to a guest due to slow service
B.stealing
Referral associations and franchises provide similar benefits to properties, but referral associations typically have: A.limited access to training or other programs. B.more stringent appearance standards. C.a lower cost. D.no common CRS, image, or branding.
C.a lower cost.
Calculate the RevPAR if hotel room sales for one day were $100,000 for a hotel with 750 available rooms. A.$75 B.$135 C.$133 D.$137
C.$133
Calculate the average daily rate if rooms revenue is $82,365 and the number of rooms sold was 427. A.$174.50 B.$173.40 C.$192.89 D.51%
C.$192.89
Describe the characteristics associated with stout. A.A brew that is full bodied and more bitter than lager. B.A clear, light-bodied, refreshing brew. C.A dark ale with a sweet, strong, malt flavor. D.A brew made in the style of Pilsen, Czech Republic.
C.A dark ale with a sweet, strong, malt flavor.
The stewarding department, in a hotel, is responsible for, A.Putting all food deliveries away properly. B.Re-stocking server stations in each restaurant at the end of shifts. C.All back of the house areas including dishwashing, inventorying and issuing of china, glassware, and cutlery, and maintaining cleanliness in all food and beverage back of house areas. D.Maintaining inventory of all banquet linens.
C.All back of the house areas including dishwashing, inventorying and issuing of china, glassware, and cutlery, and maintaining cleanliness in all food and beverage back of house areas.
Which of the following describes a guest service encounter? A.A manager requesting an employee to stay late because of business needs B.A customer making an online reservation C.Anytime a customer has an encounter with an employee of the business D.A front-of-the-house employee asking a back-of-the-house employee for help
C.Anytime a customer has an encounter with an employee of the business
The most notable wine producing country in Europe is __________, which produces the finest Bordeaux and Burgundy wines. A.Spain B.Germany C.France D.Italy
C.France
Name the system that originated in the airline industry and is still used in electronic markets for travel, hotel, car rental, and booking attractions. A.PMS (Property Management System) B.CRS (Central Reservation System) C.GDS (Global Distribution Systems) D.CAS (Call Accounting System)
C.GDS (Global Distribution Systems)
Employees in this department are the unofficial greeters and are often dressed in impressive uniforms while greeting guests at the front door. A.Culinary team B.Front office C.Guest services D.Housekeeping
C.Guest services
The UNWTO uses four continents in their classification of hotels which include: Americas, Europe, Asia Pacific, and ___________. A.London B.Australia C.Mideast/Africa D.South Atlantic.
C.Mideast/Africa
This position is part of a team that works late nights and is responsible for balancing the guests accounts receivables at the end of every day. A.Controller B.Front desk agent C.Night auditor D.Assistant front office manager
C.Night auditor
This demand-forecasting technique is used to maximize room revenue in the hotel industry. A.PMS B.Rack rate C.Revenue management D.Group booking curve
C.Revenue management
A Bed and Breakfast (B&B) offers a homelike atmosphere, daily breakfast, and ___________. A.a heated swimming pool B.identical rooms with matching décor C.an owner who lives on the premises D.24/7 room service
C.an owner who lives on the premises
A key objective of the guest service equation is to ____________. A.encourage guest service encounters B.offer faster check-in times for hotel guests C.build guest loyalty D.create a rewards program
C.build guest loyalty
The leader in charge of the hotel kitchen is generally referred to as the _________ . A.chef tournant B.sous chef C.executive chef D.chefs de partie
C.executive chef
To achieve success in service, the most important element is to ___________. A.focus on adhering to standard operating procedures during training B.avoid change C.focus on the guest D.introduce new technology to wow the guest
C.focus on the guest
A hotel that offers a wide range of facilities, services, and amenities would be classified as a(n) ________ hotel. A.economy B.extended Stay C.full-service D.timeshare
C.full-service
In the United States, still premium wines are named after the ____________. A.founder of the vineyard B.growing region C.grape varietal, such as chardonnay or merlot D.method of production
C.grape varietal, such as chardonnay or merlot
The front office manager sets the example through their leadership for many different departments and people including the concierge, reservations, PBX, and _________. A.security/loss prevention B.uniforms supervisor C.guest services D.contract cleaning
C.guest services
One of the unique factors of the hospitality industry is that the product produced requires input from the guest before it is consumed, and this process occurs with nearly every interaction. This is referred to as ______________. A.variability B.accountability C.inseparability D.perishability
C.inseparability
Covers per person hour is a benchmark used to measure ____________. A.the contribution margin B.wait times during peak hours C.labor costs D.scheduling break times
C.labor costs
Becoming involved in a student organization is a great way to develop your ___________ skills and shows a potential employer you have experience and a desire to grow. A.event planning B.writing C.leadership D.networking
C.leadership
If becoming a food and beverage director is a career goal, one of the best ways to begin preparing is through _______________. A.dine out frequently and provide online reviews of your experiences B.waiting tables at a casual restaurant while in college C.participating in internships in different departments while attending college D.attending culinary school
C.participating in internships in different departments while attending college
Managers and others in the hospitality industry are expected to make ______________ a priority regardless of the state of economy. A.guest satisfaction B.internal rate of return C.return on investment D.savings on loss
C.return on investment
The formula used to calculate REVPar is _______________. A.rooms revenue multiplied by average daily rate B.average number of rooms divided by average rate C.rooms revenue divided by the number of rooms available D.number of rooms available divided by rooms revenue
C.rooms revenue divided by the number of rooms available
An important component of planning your career goal is to complete a(n) _________, which can be used to help measure your current strengths and opportunities. A.personality profile B.engagement survey C.self-assessment D.vision board
C.self-assessment
A typical food and beverage director often works _________ per week. A.seven 10-hour days B.five eight- hour days C.six 12-hour days D.four 12-hour days
C.six 12-hour days
The front desk is responsible for providing an exceptional guest experience to the guests. For someone working the morning shift, which of the following tasks would NOT typically be performed by the front desk agent? A.Pre-allocating all VIP and special room requests B.Responding to guest requests C.Coordinating with housekeeping over special requests, room status, and VIPs D.Checking guests in
D.Checking guests in
A guest approaches the host in a restaurant and offers a complaint about the service they received. If the host is empowered to make a decision about the customer complaint what response might they offer? A."Did you tell your server? There's not much I can do to fix this." B."Can you tell me more about what happened? I'll let the server know you were disappointed." C."I'm sorry you had a bad experience. I'll be sure to tell the manager." D."I'm sorry you had a bad service experience. Here's what I can do to help fix this..."
D."I'm sorry you had a bad service experience. Here's what I can do to help fix this..."
The daily special of fettucine alfredo with shrimp costs $4.25 and sells for $16.95. What is the contribution margin? A.$21.20 B.$3.98 C.25% D.$12.45
D.$12.45
This unusual style of hotel in Japan does not provide guests with a room; instead they have a 4'x7' space with a bed and a television. What is this type of hotel called? A.Bullet hotel B.Ice hotel C.Stretch hotel D.Capsule or Cocoon hotel
D.Capsule or Cocoon hotel
The two main hotel rating systems in the United States are AAA and ________. A.TripAdvisor B.Google C.Trivago D.Forbes
D.Forbes
The formula used to determine food cost percentage is: A.The cost of food minus food waste divided by the cost of food sales multiplied by 100. B.The cost of food plus the cost of beverage divided by the amount of food sales multiplied by 100. C.The amount of food sales divided by the cost of food. D.The cost of food divided by the amount of food sales multiplied by 100.
D.The cost of food divided by the amount of food sales multiplied by 100.
The most important wine making grape varietal is ________ which yields at least five different varieties of wine. A.Pouilly-Fuissé B.Pinot Chardonnay C.Phylloxera D.Vitis vinifera
D.Vitis vinifera
The leader of franchised hotels globally is _____________. A.Choice Hotels, International B.Marriott International C.InterContinental Hotels and Resorts D.Wyndham Worldwide
D.Wyndham Worldwide
Why might a person consider a career in the hospitality industry? A.You want a career where you interact with very few people. B.You're not particularly fond of travel, but you like to hear about other people's experiences. C.You are interested in working in an industry that allows you to solve financial and tax problems. D.You enjoy working with people and like an upbeat atmosphere.
D.You enjoy working with people and like an upbeat atmosphere.
The terms banquets and catering are frequently used interchangeably, however, banquets refer to groups of people eating together at one time and one place while catering refers to _______________. A.events that allow the chef to show off his or her culinary skills B.any food-related event that takes place outside of a food outlet in the hotel C.the sales team in the hotel that works to bring in banquet business D.a variety of occasions where people may eat together at varying times and/or places
D.a variety of occasions where people may eat together at varying times and/or places
Many hotels today are moving away from traditional room service and instead offer guest options such as vending machines on each floor or _____________. A.free cookies or fruit at the front desk B.prepared boxed lunches C.nightly complimentary happy hour snacks D.align themselves with area restaurants that deliver to the hotel
D.align themselves with area restaurants that deliver to the hotel
A GM in a large hotel may have limited exposure to guests; however, this can be mitigated by _________________. A.the GM hosting a special luncheon for select guests each day B.helping the housekeeping staff with "turn down" service each night C.sending thank-you notes to all guests who leave positive comment cards about their stay D.being visible in the lobby during check-in and in the food and beverage outlets during peak meal periods
D.being visible in the lobby during check-in and in the food and beverage outlets during peak meal periods
Revenue per available room (REVPar) is a formula used by hotels that allows them to _____________. A.calculate the cost per occupied room B.determine the average daily rate C.calculate the maximum revenue D.compare how they are doing versus a competitive set of hotels
D.compare how they are doing versus a competitive set of hotels
The food and beverage director is responsible for overseeing the efficient and effective operation of all of the following departments EXCEPT for ___________. A.bars and lounges B.banquets and catering C.stewarding D.housekeeping
D.housekeeping
Hoteliers would prefer to sell rooms at the highest possible rate, which is known as the ___________. A.corporate rate B.government rate C.AARP rate D.rack rate
D.rack rate
The GM (general manager) is responsible for the overall success or failure of the hotel. In order to achieve that success, a successful GM will __________________________ the best people. A.wine and dine B.hire and discipline C.listen and critique D.select and train
D.select and train
Major chain hotels frequently have two types of restaurants a casual coffee shop style restaurant and a _______________. A.buffet B.pizza restaurant C.steakhouse D.signature or formal upscale restaurant
D.signature or formal upscale restaurant
One of the fastest growing segments in the U.S. travel and tourism industry, fractional ownership, can trace its origins to __________ in the 1960's. A.franchising B.increased disposable income C.lower airfares D.the French Alps
D.the French Alps
The daily report includes key operating ratios such as the room occupancy percentage and _______________. A.REVPar B.the rate achievement factor C.the group booking curve D.the average daily rate
D.the average daily rate
The contribution margin of menu items is calculated by ____________. A.the amount a menu item contributes to the overall expenses of the restaurant B.the cost of food sold divided by the amount of sales C.Food cost plus sales price divided by number sold. D.the difference between the cost of preparing an item and its selling price
D.the difference between the cost of preparing an item and its selling price
The characteristics of a five diamond property as described by AAA are: A.average roadside appeal with some landscaping and a noticeable enhancement in indoor décor B.excellent roadside appeal and service levels that give guests what they need before they even ask for it C.simple roadside appeal and the basic lodging needs D.the highest service levels, sophistication and offerings.
D.the highest service levels, sophistication and offerings.
The most important ingredient used in brewing beer is ________. A.the yeast B.the hops C.the grain D.the water
D.the water