•Question 1

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

•Question 2

Hotels that are typically furnished, have a well-stocked kitchen, and cater to guests staying for longer periods of time are

•Question 3

Mixed use hotel development indicates that a hotel

•Question 4

Purchasing the right to use a company's trademark and copyrighted materials is known as

•Question 5

Hotels that are a cross between a chain and a marketing group for independent hotels are classified as

•Question 6

Examples of hotel level of service classification include

•Question 7

The benefits of franchising include all of the following EXCEPT:

•Question 8

The lack of operational power, high fees, low percentage of reservations from the central reservation system are all ________ of franchising.

•Question 9

An organization that rates and classifies hotels and awards them Diamonds is the

•Question 10

Franchising fees vary according to the agreements between franchisee and franchisor but the usual fees are between ________ of room revenue

•Question 11

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

•Question 12

The ultimate responsibility and authority of running a hotel rests with

•Question 13

Which of the following is NOT a feature of an energy management system?

•Question 14

Room occupancy percentage or ROP is

•Question 15

Hotels can avoid overselling (overbooking) rooms by using a

•Question 16

When selling rooms a front desk associate might try to "upsell." This means

•Question 17

Allocating the right type of room to the right guest at the right price is the job of

•Question 18

Guest folios are typically managed by

•Question 19

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

•Question 20

Leadership, insuring service of all guest rooms and public areas, operating the department within a budget, and accurate record keeping are all duties of the

•Question 21

A banquet refers to

•Question 22

Responsibilities of the Chief Steward include which of the following?

•Question 23

More hotels are converting at least one of their bar outlets to

•Question 24

Theatre style seating is best for

•Question 25

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

•Question 26

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

•Question 27

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

•Question 28

Introduced by Escoffier, this kitchen system organizes work stations more effectively.

•Question 29

Labor cost benchmarks are measured by

•Question 30

Hotel restaurants present a challenge to Food and Beverage directors because

 

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Status NEW Posted 14 Sep 2019 05:09 AM My Price 6.00

HTM----------- 10-----------0 W-----------eek----------- 4 -----------Qui-----------z 2-----------

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