DECA

Question 1

full service hotel

Answer 1

A hotel that provides guests with extensive food and beverage services

Question 2

concierge

Answer 2

Basically an emloyee

Question 3

Bed and breakfast

Answer 3

small properties owned and operated by a person who lives at the location one daily meal often included

Question 4

confrence center

Answer 4

ap prperty designed for meeting of groups between 25-75 people

Question 5

off peak

Answer 5

occoruing or offered when demand is low

Question 6

front of house

Answer 6

employees or departments who direct contact with guests

Question 7

bell stand

Answer 7

location where a guest can locate a bell person who will escort the guest and her luggae to her room

Question 8

request for propoasal

Answer 8

document that incorporates the orginizations needs for foodservices the objective of an rfp so can devolop estimes and and propoasal resopneses

Question 9

banquet

Answer 9

a food and beverage event in which all or some guest are served from a preselected menu

Question 10

rrecreation

Answer 10

activities that revatilize ones mind away from work

Question 11

call ahead seating

Answer 11

ap prcess that allows guets to put their number and name on a wait list so there alr in line

Question 12

overbooking

Answer 12

a strategy in hotel and airline inustry of booking 5-15% than are abalable in order to make revenue for customers to not arrive

Question 13

master account

Answer 13

the folio established by a hotel property that allows preapporved charges by a meeting sponser rather than the indicuisal incurring the charge

Question 14

safe deposit box

Answer 14

strong storage conatiner for guests use and safe keeping of vaulibles

Question 15

food servcie contracts

Answer 15

agreements between meal providers and clients including publice entiles and pricite inviduals

Question 16

average daily rate

Answer 16

the average selling price of all guest room for a given time peirod adr= total room revenue for a given time period total room revenue/total rooms

Question 17

emergency action plan

Answer 17

a formal document that an orginization is required to have and which must be diplayed at every job site that is plan for major accedents

Question 18

maitre dhotel

Answer 18

the person who oversees the services of food and beverages to guest in restaruants andchacks reseravtions greets guests