HTMP1 HOST 101 FINAL STUDY GUIDE QUESTIONS WITH COMPLETE SO
TIONS/NEWEST UPDATE
Study online at https://quizlet.com/_h7iqr4
1. Cover a guest
2. What are the Research, Design, Planning, Coordination, Evaluation
five stages in
the Event-Planning
Process?
3. Design Stage allows for freedom and creativity for new ideas that support the objectives
of the event
4. Planning Stage third stage where budget is determined and decisions stem from that
budget
5. Coordination Stage where the Event Manager coordinates the event as it unfolds
6. Convention and Visi- An entity that markets and sells a city as a destination
tor's Bureau
7. What are the compo- An offer, consideration (payment) and acceptance
nents of a Contract?
8. Night Audit the nightly process that checks, corrects, and balances all accounts for
registered hotel guests
9. Risk Management The process of existing risk, taking action to minimize or prevent risks, and
preventing unforeseen accidental loss by a safety program
10. Dram Shop Laws The guidelines about who is responsible when third parties suffer because
of an intoxicated person's actions; varies state to state
11. Which entity rates in The American Automobile Association - AAA
Diamonds?
1/9
, HTMP1 HOST 101 FINAL STUDY GUIDE QUESTIONS WITH COMPLETE SO
TIONS/NEWEST UPDATE
Study online at https://quizlet.com/_h7iqr4
12. Global Distribution Distribution channel for travel reservations systems that provides worldwide
Systems information about hotel, airline, cruise lines and car rental availability; allows
agents to sell travel to destinations around the world
13. Cold Call Visiting or phoning potential clients who were not expecting to be contacted
by a sales person.
14. Brigade System Designed by Escoffier; the system of expediting food that is prepared in the
kitchen
15. A la Carte Menu Individually priced items on a menu
16. Cyclical Menu Menu items repeated over a period of time
17. Table d'hote Menu One or more items offered per course, all courses for one price
18. Du Jour Menu Items on a menu prepared based off of what's in season, or items "of the
day"
19. Occupancy Percent- Ratio that indicates the proportion of rooms sold to rooms available for sale
age Definition during a specific period of time
20. Demographics Analysis of factors such as age, gender, education level, income, marital
status, occupation, religion and family size to identify and group guests for
marketing purposes
21. Ordinances Codes created to clearly define how specific regulations or laws will be
locally enforced
22. Point of Sales (POS) the device or location where a sale or financial transaction occurs
23. Average Guest Check Total Sales / number of guests
Formula
2/9
TIONS/NEWEST UPDATE
Study online at https://quizlet.com/_h7iqr4
1. Cover a guest
2. What are the Research, Design, Planning, Coordination, Evaluation
five stages in
the Event-Planning
Process?
3. Design Stage allows for freedom and creativity for new ideas that support the objectives
of the event
4. Planning Stage third stage where budget is determined and decisions stem from that
budget
5. Coordination Stage where the Event Manager coordinates the event as it unfolds
6. Convention and Visi- An entity that markets and sells a city as a destination
tor's Bureau
7. What are the compo- An offer, consideration (payment) and acceptance
nents of a Contract?
8. Night Audit the nightly process that checks, corrects, and balances all accounts for
registered hotel guests
9. Risk Management The process of existing risk, taking action to minimize or prevent risks, and
preventing unforeseen accidental loss by a safety program
10. Dram Shop Laws The guidelines about who is responsible when third parties suffer because
of an intoxicated person's actions; varies state to state
11. Which entity rates in The American Automobile Association - AAA
Diamonds?
1/9
, HTMP1 HOST 101 FINAL STUDY GUIDE QUESTIONS WITH COMPLETE SO
TIONS/NEWEST UPDATE
Study online at https://quizlet.com/_h7iqr4
12. Global Distribution Distribution channel for travel reservations systems that provides worldwide
Systems information about hotel, airline, cruise lines and car rental availability; allows
agents to sell travel to destinations around the world
13. Cold Call Visiting or phoning potential clients who were not expecting to be contacted
by a sales person.
14. Brigade System Designed by Escoffier; the system of expediting food that is prepared in the
kitchen
15. A la Carte Menu Individually priced items on a menu
16. Cyclical Menu Menu items repeated over a period of time
17. Table d'hote Menu One or more items offered per course, all courses for one price
18. Du Jour Menu Items on a menu prepared based off of what's in season, or items "of the
day"
19. Occupancy Percent- Ratio that indicates the proportion of rooms sold to rooms available for sale
age Definition during a specific period of time
20. Demographics Analysis of factors such as age, gender, education level, income, marital
status, occupation, religion and family size to identify and group guests for
marketing purposes
21. Ordinances Codes created to clearly define how specific regulations or laws will be
locally enforced
22. Point of Sales (POS) the device or location where a sale or financial transaction occurs
23. Average Guest Check Total Sales / number of guests
Formula
2/9
