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Hospitality and Tourism Management > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Hospitality

A

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

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2
Q

tourism

A

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

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3
Q

sustainability

A

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

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4
Q

intangible

A

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

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5
Q

inseparability

A

uniqueness of each hospitality service

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6
Q

perishability

A

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

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7
Q

variability

A

capable of varying or changing

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8
Q

ROI

A

determines how well mgmt uses business assets to produce profit

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9
Q

economic impact of tourism

A

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

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10
Q

multiplier effect

A

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

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11
Q

convention and visitor bureaus CVBs

A

main function is to attract and retain visitors to the city

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12
Q

ecotourism

A

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

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13
Q

UNESCO

A

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

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14
Q

cultural tourism

A

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

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15
Q

heritage tourism

A

motivated by historic preservation

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16
Q

nature tourism

A

motivated by nature

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17
Q

culinary tourism

A

motivated by food

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18
Q

volunteer tourism

A

provides travelers with an alternative to standard commercial vacation options

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19
Q

recreaction

A

activity done for enjoyment when not working

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20
Q

leisure

A

free time from work; productive, creative

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21
Q

club management

A

responsible for operations, asset/investment, and relationship building

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22
Q

franchising

A

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

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23
Q

management contracts

A

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

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24
Q

direct economic impact of hotels

A

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

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25
Q

indirect economic impact of hotels

A

comes from the ripple effect

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26
Q

corporate hotel

A

owned by a corporation

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27
Q

franchise hotel

A

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

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28
Q

independent hotel

A

independent of a group or chain ownership

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29
Q

hotel classification system

A

classified by rating, affiliation, location, size, amenities

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30
Q

general manager

A

focuses on leading and operating the hotel departments

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31
Q

executive committee

A

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

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32
Q

rooms division departments

A

departments that deal with rooms

33
Q

confirmed reservations

A

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

34
Q

guaranteed reservations

A

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

35
Q

night auditor

A

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

36
Q

room occupancy percentage

A

rooms occupied/rooms available

37
Q

average daily rate

A

rooms revenue/rooms sold

38
Q

RevPar

A

rooms revenue/total rooms available

39
Q

STAR report

A

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

40
Q

director of F&B

A

manage and control food, beverage, and labor cost

41
Q

executive chef

A

head of kitchen

42
Q

sous chef

A

second in command in kitchen; supervises food prod

43
Q

brigade

A

other chefs under the sous chef

44
Q

pilferage

A

act of theft

45
Q

guaranteed number policy

A

of guest hotel will prepare food for

46
Q

spirits

A

liquor

47
Q

wine label headings

A

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

48
Q

beer ingredients

A

water, malt, yeast, hops

49
Q

brewing process

A

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

50
Q

beer styles

A

craft brewing, microbrewing, brewpubs

51
Q

inventory controls

A

to keep track of all resources required to produce a product

52
Q

mother sauce

A

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

53
Q

fusion

A

blending two dif cuisines

54
Q

types of menus

A

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

55
Q

franchises

A

franchisor grants the franchisee the rights

56
Q

chain restaurants

A

group of restaurants operated under a brand

57
Q

indies

A

nonfranchised, privately owned

58
Q

fine dining

A

upscale dining

59
Q

casual dining

A

moderately priced relaxed environment

60
Q

family restaurants

A

targets families as main customers

61
Q

ethnic restaurants

A

particular cuisine from an area of the world

62
Q

theme restaurants

A

specific theme

63
Q

quick service

A

fast food

64
Q

front of house

A

anyone with guest contact, from the hostess to the busser

65
Q

back of house

A

everyone who kitchen

66
Q

average guest check

A

total sales/number of guests

67
Q

restaurant forecasting

A

calculate sales projections, predicting staffing levels and labor cost percentages

68
Q

POS

A

records and posts charges

69
Q

suggestive selling

A

upselling guests

70
Q

cooking line

A

cooks work on a line

71
Q

NSLP

A

national school lunch program; healthy low cost meals for students

72
Q

nutrition education programs

A

to ensure school foods follow nutrition standards

73
Q

daily rate

A

expenses divided by days/ students

74
Q

student unions

A

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

75
Q

contractors

A

operate foodservice for the client on a contractual basis

76
Q

self-operators

A

companies that operate their own foodservice operations

77
Q

liaison personnel

A

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

78
Q

stadium POS

A

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

Hospitality and Tourism Management (2 decks)

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