HSM 101 Final || Final Exam Edition: Pass with A+
Accuracy!!
Who is the best judge of service? correct answers The person receiving the service
Which is the best definition of good service? correct answers Meeting the customers needs in
the way that they want and expect
When a cruise line sends out direct mail that advertises special low rates for off season
booking is attempting to correct answers Manage demand
The most common method used to influence demand in the hotel industry is: correct answers
Price
Why do the managers of a hotel divide the "market" - that is, the people who are interested in
staying in a hotel into segments, and only actively go after certain segments? correct answers
The managers know that their hotel can't appeal to everyone
Which is a trend that is affecting the travel and tourism industry? correct answers The
increase in technological advancements
Adding up all the expenditures of travelers in a given geographic area and multiplying that
figure by a factor (x) to arrive at the amount of additional income that is generated by these
expenditures is a way of measuring the: correct answers Multiplier effect
8. People who place a high value on service, look for first-class accommodations, and want to
be pampered and taken care of while on vacation must belong to the ____ group of travelers.
correct answers Quality
9. The three most important factors that determine the amount of money people are willing to
spend on travel are: correct answers A) Employment, disposable income, and household
wealth
10. What problem might a community experience due to increased numbers of people
traveling to the area correct answers All of the above are problems that might be experienced
Which is an advantage to working in the hospitality industry? correct answers All of the
above
12. In most hospitality businesses, the workweek is usually: correct answers More than 40
hours
13. The person responsible for recruiting and training the majority of a hotel's employees is
the ____manager. correct answers Human resources
14. A resident manager's area of responsibility include the hotel's: correct answers Front
office and housekeeping departments
, 15. Which food service operation would probably require the least start-up capital? correct
answers Social Catering business
How should you dress for a job interview if you are interviewing for a management position
with a company? correct answers You should wear clothes slightly better than the clothes you
would wear at work if you were already employed at the compant
What should you include on your resume correct answers your qualifications for the job
Which restaurant type general has more kitchen and dining room employees per guest than
others correct answers Luxury restaurants
quick service restaurants focus on correct answers convinience
Most limited menu restaurants specialize in correct answers Hamburgers
21. Hospitals, nursing homes, and retirement communities are part of the ___ market. correct
answers Health Care
22. Of the restaurants that open in a given year, ___ % fail within the first 3 years correct
answers 57
23. When you are developing a restaurant's concept, which should you determine first?
correct answers The menu
24. What elements go into making up a restaurant's ambience? correct answers All of the
above
25. Which is a good rule to follow when creating a menu? correct answers B) Use standard
recipes
26. A menu that changes every day for a certain number of days before the pattern is repeated
is called a _____ menu correct answers Cyclical
27. A menu's design should: correct answers Be closely tied to the restaurant's concept
28. The goal of menu analysis is to: correct answers Achieve an optimal mix of popular and
profitable menu items
29. Which shows the results of a restaurant's operations for a stated period of time? correct
answers Statement of income
Which is considered a prime cost for a restaurant correct answers cost of food sold
What is a purchase spec correct answers it is a detailed description of a food item that helps a
restaurant order that item from suppliers
The standard inventory system that is almost always adopted in restaurants is correct answers
FIFO
Accuracy!!
Who is the best judge of service? correct answers The person receiving the service
Which is the best definition of good service? correct answers Meeting the customers needs in
the way that they want and expect
When a cruise line sends out direct mail that advertises special low rates for off season
booking is attempting to correct answers Manage demand
The most common method used to influence demand in the hotel industry is: correct answers
Price
Why do the managers of a hotel divide the "market" - that is, the people who are interested in
staying in a hotel into segments, and only actively go after certain segments? correct answers
The managers know that their hotel can't appeal to everyone
Which is a trend that is affecting the travel and tourism industry? correct answers The
increase in technological advancements
Adding up all the expenditures of travelers in a given geographic area and multiplying that
figure by a factor (x) to arrive at the amount of additional income that is generated by these
expenditures is a way of measuring the: correct answers Multiplier effect
8. People who place a high value on service, look for first-class accommodations, and want to
be pampered and taken care of while on vacation must belong to the ____ group of travelers.
correct answers Quality
9. The three most important factors that determine the amount of money people are willing to
spend on travel are: correct answers A) Employment, disposable income, and household
wealth
10. What problem might a community experience due to increased numbers of people
traveling to the area correct answers All of the above are problems that might be experienced
Which is an advantage to working in the hospitality industry? correct answers All of the
above
12. In most hospitality businesses, the workweek is usually: correct answers More than 40
hours
13. The person responsible for recruiting and training the majority of a hotel's employees is
the ____manager. correct answers Human resources
14. A resident manager's area of responsibility include the hotel's: correct answers Front
office and housekeeping departments
, 15. Which food service operation would probably require the least start-up capital? correct
answers Social Catering business
How should you dress for a job interview if you are interviewing for a management position
with a company? correct answers You should wear clothes slightly better than the clothes you
would wear at work if you were already employed at the compant
What should you include on your resume correct answers your qualifications for the job
Which restaurant type general has more kitchen and dining room employees per guest than
others correct answers Luxury restaurants
quick service restaurants focus on correct answers convinience
Most limited menu restaurants specialize in correct answers Hamburgers
21. Hospitals, nursing homes, and retirement communities are part of the ___ market. correct
answers Health Care
22. Of the restaurants that open in a given year, ___ % fail within the first 3 years correct
answers 57
23. When you are developing a restaurant's concept, which should you determine first?
correct answers The menu
24. What elements go into making up a restaurant's ambience? correct answers All of the
above
25. Which is a good rule to follow when creating a menu? correct answers B) Use standard
recipes
26. A menu that changes every day for a certain number of days before the pattern is repeated
is called a _____ menu correct answers Cyclical
27. A menu's design should: correct answers Be closely tied to the restaurant's concept
28. The goal of menu analysis is to: correct answers Achieve an optimal mix of popular and
profitable menu items
29. Which shows the results of a restaurant's operations for a stated period of time? correct
answers Statement of income
Which is considered a prime cost for a restaurant correct answers cost of food sold
What is a purchase spec correct answers it is a detailed description of a food item that helps a
restaurant order that item from suppliers
The standard inventory system that is almost always adopted in restaurants is correct answers
FIFO
