Exam 1

Question 1

Hospitality

Answer 1

cordial and generous reception of guests or wide range of businesses that are dedicated to the service of guests away from home

Question 2

tourism

Answer 2

dynamic, evolving, consumer-driven force and is the world’s largest industry, or collection of industries, when all its interrelated components are placed under one umbrella

Question 3

sustainability

Answer 3

the ability to achieve continuing economic prosperity while protecting the natural resources of the planet

Question 4

intangible

Answer 4

the guest cannot “test drive” a night’s stay or “taste the steak” before dining

Question 5

inseparability

Answer 5

uniqueness of each hospitality service

Question 6

perishability

Answer 6

limited lifetime of hospitality products; i.e. last nights empty hotel room cannot be sold today

Question 7

variability

Answer 7

capable of varying or changing

Question 8

ROI

Answer 8

determines how well mgmt uses business assets to produce profit

Question 9

economic impact of tourism

Answer 9

travel and tourism is the world’s largest employer and is the world’s largest industry grouping

Question 10

multiplier effect

Answer 10

when tourists bring new money into the community they are visiting, the money is recycled back into the business

Question 11

convention and visitor bureaus CVBs

Answer 11

main function is to attract and retain visitors to the city

Question 12

ecotourism

Answer 12

responsible travel to natural areas that conserves the environment and sustains the well-being of the local people

Question 13

UNESCO

Answer 13

UN’s education, scientific, and cultural organization; designated a number of world heritage sites worthy of protection and preservation due to their natural and cultural heritage

Question 14

cultural tourism

Answer 14

motivated by interest in cultural events such as feasts or festivals or activities such as theater, history, arts and sciences, museums, architecture, and religion.

Question 15

heritage tourism

Answer 15

motivated by historic preservation

Question 16

nature tourism

Answer 16

motivated by nature

Question 17

culinary tourism

Answer 17

motivated by food

Question 18

volunteer tourism

Answer 18

provides travelers with an alternative to standard commercial vacation options

Question 19

recreaction

Answer 19

activity done for enjoyment when not working

Question 20

leisure

Answer 20

free time from work; productive, creative

Question 21

club management

Answer 21

responsible for operations, asset/investment, and relationship building

Question 22

franchising

Answer 22

allows a company to expand more rapidly by using other people’s money rather than acquiring its own financing

Question 23

management contracts

Answer 23

written agreement between owner and operator of the hotel where owner employs the operator as an agent to assume full responsibility for operating and managing the property

Question 24

direct economic impact of hotels

Answer 24

economic impact expressed in dollars that a hotel has on its property

Question 25

indirect economic impact of hotels

Answer 25

comes from the ripple effect

Question 26

corporate hotel

Answer 26

owned by a corporation

Question 27

franchise hotel

Answer 27

owned by an idv or co. that has been granted a franchise to operate the hotel using the brand name

Question 28

independent hotel

Answer 28

independent of a group or chain ownership

Question 29

hotel classification system

Answer 29

classified by rating, affiliation, location, size, amenities

Question 30

general manager

Answer 30

focuses on leading and operating the hotel departments

Question 31

executive committee

Answer 31

directors of human resources, food and beverage, rooms division, marketing and sales, engineering, and accounting

Question 32

rooms division departments

Answer 32

departments that deal with rooms

Question 33

confirmed reservations

Answer 33

reservations made with sufficient time for a confirmation slip to be returned to the client by mail or e-mail

Question 34

guaranteed reservations

Answer 34

the person making the reservation wishes to ensure that the reservation will be held

Question 35

night auditor

Answer 35

team that balances the hotels accounts at the end of the day

Question 36

room occupancy percentage

Answer 36

rooms occupied/rooms available

Question 37

average daily rate

Answer 37

rooms revenue/rooms sold

Question 38

RevPar

Answer 38

rooms revenue/total rooms available

Question 39

STAR report

Answer 39

smith travel accommodations report; used to analyze how well a property is being managed

Question 40

director of F&B

Answer 40

manage and control food, beverage, and labor cost

Question 41

executive chef

Answer 41

head of kitchen

Question 42

sous chef

Answer 42

second in command in kitchen; supervises food prod

Question 43

brigade

Answer 43

other chefs under the sous chef

Question 44

pilferage

Answer 44

act of theft

Question 45

guaranteed number policy

Answer 45

of guest hotel will prepare food for

Question 46

spirits

Answer 46

liquor

Question 47

wine label headings

Answer 47

name of vineyard, grape varietal, growing area, vintage, producer

Question 48

beer ingredients

Answer 48

water, malt, yeast, hops

Question 49

brewing process

Answer 49

use yeast to ferment malt, then mash malt, malt goes through hopper, mix water and grains, filter through wort, add hops, boil for several hours, filter out hop, wort cooler, age

Question 50

beer styles

Answer 50

craft brewing, microbrewing, brewpubs

Question 51

inventory controls

Answer 51

to keep track of all resources required to produce a product

Question 52

mother sauce

Answer 52

sauce from which others can be developed; bechamel, velouté, espagnole, tomato, and hollandaise

Question 53

fusion

Answer 53

blending two dif cuisines

Question 54

types of menus

Answer 54

a la carte, du jour, tourist, california, cyclical

Question 55

franchises

Answer 55

franchisor grants the franchisee the rights

Question 56

chain restaurants

Answer 56

group of restaurants operated under a brand

Question 57

indies

Answer 57

nonfranchised, privately owned

Question 58

fine dining

Answer 58

upscale dining

Question 59

casual dining

Answer 59

moderately priced relaxed environment

Question 60

family restaurants

Answer 60

targets families as main customers

Question 61

ethnic restaurants

Answer 61

particular cuisine from an area of the world

Question 62

theme restaurants

Answer 62

specific theme

Question 63

quick service

Answer 63

fast food

Question 64

front of house

Answer 64

anyone with guest contact, from the hostess to the busser

Question 65

back of house

Answer 65

everyone who kitchen

Question 66

average guest check

Answer 66

total sales/number of guests

Question 67

restaurant forecasting

Answer 67

calculate sales projections, predicting staffing levels and labor cost percentages

Question 68

POS

Answer 68

records and posts charges

Question 69

suggestive selling

Answer 69

upselling guests

Question 70

cooking line

Answer 70

cooks work on a line

Question 71

NSLP

Answer 71

national school lunch program; healthy low cost meals for students

Question 72

nutrition education programs

Answer 72

to ensure school foods follow nutrition standards

Question 73

daily rate

Answer 73

expenses divided by days/ students

Question 74

student unions

Answer 74

offers a variety of managed services that cater to the needs of a diverse student body

Question 75

contractors

Answer 75

operate foodservice for the client on a contractual basis

Question 76

self-operators

Answer 76

companies that operate their own foodservice operations

Question 77

liaison personnel

Answer 77

oversees the contractor to make certain that he or she abides by the terms of the contractor

Question 78

stadium POS

Answer 78

vendor in stands, concession stands, restaurant, premium seating areas,