Hospitality final exam

An acceptable profit margin for food in a hotel is _____ percent. a. 25-30 b. 28-32 c. 20-25 d. 30-35

a. 25-30

Which of the following is NOT one of the five functional areas of casino operations? a. Food and Beverage b. Casino services c. Marketing d. Human Resources

a. Food and Beverage

Which of the following is NOT included in managed services? a. Hotel cafeteria b. Colleges and universities c. Prisons d. Airports

a. Hotel cafeteria

Which of the following would NOT be considered a hotel department? a. Property management system b. Rooms division c. food and beverage d. Front office

a. Property management system

The front office, housekeeping, security and communications all fall under what department? a. Rooms division b. Comptroller division c. Concierge d. Night auditor

a. Rooms division

Key to being successful in the hospitality industry is a. being a service-oriented person b. waiting tables c. knowing how to cook d. bartending skills

a. being a service-oriented person

Wine is the fermented juice of freshly gathered ripe a. grapes b. grains c. malt d. potatoes

a. grapes

Forecasting Sales has two components: a. guest counts or covers, and average check amount b. average check amount and total sales c. food budget and guest counts or covers d. total sales and average entrance price

a. guest counts or covers, and average check amount

Marriott builds a hotel for $34 million and sells it to a banking firm for $52 million. Marriott charges the banking firm 2-4 % of gross revenues to operate the hotel. This business transaction is known as a. management contract b. Investment Partnership c. REIT d. franchising

a. management contract

When selling rooms a front desk associate might try to upsell. This means a. suggestively selling the features of a larger room, a higher floor or perhaps a better view b. honoring a guests discount coupon c. providing a discount rate d. selling the room at the rack rate

a. suggestively selling the features of a larger room, a higher floor or perhaps a better view

Which of the stages of event management involves decision-making skills and abilities as the event progresses? a. Design stage b. Coordination stage c. Planning stage d. Research stage e. Evaluation stage

b. Coordination stage

The ________ are credited with the "culinary arts." a. Austrians b. French c. British d. Germans

b. French

_______ has become the highest grossing casino market in the world. a. Las Vegas b. Macau c. Mexico City d. Atlantic City

b. Macau

What group or market sector is the greatest percentage of convention center utilization? a. Educational b. Professional and trade shows c. Religious d. Exposition trade shows

b. Professional and trade shows

One of the greatest influences on tourism is a. interdependency b. airlines c. national tourism d. geography

b. airlines

Noise level, sounds, decorations, table settings, and other subconscious cues that a customer receives when entering a restaurant collectively make up the a. demographics b. ambience c. environment d. location e. niche

b. ambience

In the hospitality industry the concept of perishability means: a. it is intangible b. an unsold airline seat, hotel room or empty restaurant table c. spoiled food that must be discarded d. it cannot be measured

b. an unsold airline seat, hotel room or empty restaurant table

Inflight foodservice refers to a. airport terminal food service b. food service onboard aircraft c. airport kiosks d. chain restaurant food service establishments in airports

b. food service onboard aircraft

Typical theme parks are Opryland and Disneyland, areas set aside just for a. music b. fun, rides, and recreation for families c. shows d. hotels e. refreshments

b. fun, rides, and recreation for families

Hotel restaurants present a challenge to Food and Beverage directors because a. hotel food is usually not as good as name brand establishments b. guests' needs are unpredictable c. guests generally prefer room service d. menus are limited

b. guests' needs are unpredictable

The symbol of welcome, friendship and hospitality is a(n) a. orange b. pineapple c. pinecone d. corn e. grapefruit

b. pineapple

Places where members gather for social, recreational, professional, or fraternal reasons are called a. attractions b. private clubs c. theme parks d. conference centers

b. private clubs

Which of the stages of event management is the time for freedom in creativity and implementation of new ideas that support the objectives of the special event? a. Evaluation stage b. Planning stage c. Design stage d. Research stage e. Coordination stage

c. Design stage

Which of the following would be considered a disadvantage of using managed contract services? a. Resources and support available b. Experience in size and types of operations c. May be perceived as institutional d. Variety of services

c. May be perceived as institutional

Which of the stages of event management is the time for asking questions about a potential event? a. Coordination stage b. Planning stage c. Research stage d. Design stage e. Evaluation stage

c. Research stage

Champagne can be served a. only in the beginning of the meal b. immediately before dessert c. anytime throughout the meal d. only at the end of the meal

c. anytime throughout the meal

Gaming revenue is produced from a. tours and attractions b. entertainment c. casino win d. food and beverage e. lodging

c. casino win

Travel is on the increase and expected to continue to increase in the coming years due to a. lower incomes b. fewer college graduates c. longer life span d. increased cost of travel

c. longer life span

There is a direct relationship between recreation and a. burnout b. leisure c. wellness d. stress

c. wellness

Food and Beverage Directors expect a pour cost of a. 14-16% b. 12-14% c. 20-27% d. 16-24%

d. 16-24%

Franchising fees vary according to the agreements between franchisee and franchisor but the usual fees are between _____ of room revenue. a. 5 and 6% b. 2 and 3% c. 4 and 5% d. 3 and 4%

d. 3 and 4%

The average person in our society spends about what percent of their food dollar away from home? a. 33.0% b. 25.0% c. 40.0% d. 47.5%

d. 47.5%

A service organization within the visitor industry that offers a host of programs and services to meet clients' needs is a a. convention and exposition b. convention management company c. Convention and Visitors Bureau d. Destination Management Company

d. Destination Management Company

Guest calls for reservations and a guest welcome are both examples of what? a. Moments of Reason b. Moments of Fact c. Moments of Reality d. Moments of Truth

d. Moments of Truth

Which of the following is NOT true of a special event? a. Are always planned b. Are usually motivated by a reason for celebration c. Always arouse expectations d. Occur spontaneously

d. Occur spontaneously

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. a. Partnerships b. Franchises c. Independent ownership d. Real estate investment trusts

d. Real estate investment trusts

Airlines regard inflight foodservice as a. a way to promote business in chain restaurants in airports b. a way to test new menu items for use in partner chain businesses c. a major profit center with their business d. an expense that needs to be controlled, resulting in less food served onboard

d. an expense that needs to be controlled, resulting in less food served onboard

Lack of operational power, high fees, low percentage of reservations from the central reservation system are all ________ of franchising. a. bonuses b. trends c. benefits d. drawbacks

d. drawbacks

Interdependency between various segments of the hospitality industry means that a. when airlines lower fares, tourism slows b. tourism has little effect on other segments of the industry c. all segments are very independent and do not rely on one another at all d. each segment, to an extent, depends on another for business

d. each segment, to an extent, depends on another for business

The area of a hotel most often described as the nerve center or hub of a hotel is the a. night auditor b. housekeeping c. banquets d. front office

d. front office

The person usually responsible for greeting and seating guests and for rotating arriving guests among the dining room stations is the a. general manager b. waiter or waitress c. valet d. greeter or hostess or host

d. greeter or hostess or host

The "back of the house" is usually run by the a. service manager b. expeditor c. sous chef d. kitchen manager

d. kitchen manager

Cabernet sauvignon and pinot noir are types of ________ wine. a. white b. rose c. zinfandel d. red

d. red

Recreation is defined as a. not working b. a healthy workout c. playing an organized sport d. refreshment of strength and spirit

d. refreshment of strength and spirit

The word "restaurant" is a French word meaning * a. rest b. respond c. refuel d. restore

d. restore

Describing, recommending, showing, and offering a variety of food and beverage choices to a guest is known as a. order taking b. sales competition c. serving d. suggestive selling

d. suggestive selling

Each of the following is a characteristic of the Hospitality Industry EXCEPT: a. characterized by shift work b. no such thing as business hours c. product is intangible and perishable d. the service product and the guest are separate

d. the service product and the guest are separate

A person who spends less than a year traveling to places other than their environment is known as a a. sightseer b. traveler c. resident d. tourist

d. tourist

Expositions have also been called a. meetings b. conventions c. workshops d. trade shows

d. trade shows

Pinot blanc, sauvignon blanc, and Riesling are all types of ________ wine. a. zinfandel b. red c. rose d. white

d. white