Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Culinary Arts > HAMG 1321 - Introduction into the Hospitality Industry > Flashcards

HAMG 1321 - Introduction into the Hospitality Industry Flashcards

1
Q
  1. What is the symbol of welcome, friendship and hospitality?
A

Pineapple

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q
  1. What is the key to being successful in the hospitality industry?
A

being service-oriented by the senses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q
  1. What does Intangible mean?
A

cannot be perceived by the senses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q
  1. What does the concept of perishability mean in the hospitality industry?
A

The unsold airline seat, hotel room, or empty restaurant table spoiled food that must be discarded

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q
  1. In the hospitality field what does Inseparability refer to?
A

the fact that production and consumption occur simultaneously

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q
  1. What is a moment of truth?
A

calling a restaurant for a reservation, the server takes your order, the hostess greets you and asks you to wait NOT your car will not start when it is time to go to the restaurant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q
  1. Purchasing the right to use a company’s trademark and copyrighted materials is known as.
A

franchising

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q
  1. In franchising the franchisee is granted rights to do what?
A

use trademarks, operating procedures and other business procedures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q
  1. Is Franchising used in the hospitality industry to rapidly expand the business because the concept allows a company to use other people’s money for growth rather than financing?
A

Freanchisee

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q
  1. Lack of operational power, high fees, and low percentage of reservations from the central reservation system are all _____ of franchising.
A

drawbacks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q
  1. Corporations that operate a hotel without capital outlay in exchange for a percentage of gross sales are known as _____?
A

Management companies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q
  1. Hotels may be classified by what?
A

Location, price, and service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q
  1. Examples of hotel location include which?
A

city, resort, airport, freeway

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q
  1. Mixed-use hotel development indicates that a hotel may also have what?
A

residences

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q
  1. The executive committee of a hotel is made up of whom?
A

key associates who head major departments

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q
  1. The front office, housekeeping, security and communications all fall under what department?
A

Rooms division

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q
  1. The area of a hotel most often described as the nerve center or hub of a hotel is the _____ ?
A

front office

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q
  1. When selling rooms a front desk associate might try to upsell. This means…..
A

suggestively selling the features of a larger room, a higher floor, or perhaps a better view

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q
  1. Does the daily report performed by the night auditor contains key operating ratios used by management including ROP?
A

room occupancy percentage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q
  1. Total rooms available divided by the number of rooms occupied is known as what?
A

Total room available divided by the number of rooms sold

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q
  1. Average daily room rate is what?
A

total rooms available divided by the number of rooms sold

22
Q
  1. All of the following are included in the Food and Beverage Division EXCEPT:
A

a. room service
b. stewarding
c. banquets
d. Housekeeping

23
Q
  1. Labor cost benchmarks are measured by what?
A

covers-per-person-hour

24
Q
  1. The dollar differential between the cost and sales price of a menu item is called what?
A

contribution margin

25
Q
  1. Introduced by Escoffier, this kitchen system organizes workstations more effectively.
A

Brigade

26
Q
  1. Hotel restaurants present a challenge to Food and Beverage directors because …..?
A

guests’ needs are unpredictable

27
Q
  1. The capture rate is defined as what?
A

number of guests staying at the hotel who dine in the hotel’s restaurant

28
Q
  1. The document prepared for the catering department to follow that contains all of the critical information about the event is the ______.
A

Catering Event Order

29
Q
  1. Cabernet sauvignon and pinot noir are types of _________ wine.
A

red

30
Q
  1. Pinot blanc, sauvignon blanc, and Riesling are all types of _____ wine.
A

white

31
Q
  1. Fortified wines have _____ added.
A

brandy or wine alcohol

32
Q
  1. Aromatized wines are fortified and flavored with what?
A

herbs, flowers, bark, and roots example Vermuth

33
Q
  1. Spirits differ from wine and beer in that they are what?
A

fermented and then distilled

34
Q
  1. The most important ingredient in beer is what?
A

water

35
Q
  1. Coffee first came from which nations?
A

Ethiopia and Mocha

36
Q
  1. The making of good wine is dependent on the quality of what?
A

the grape variety, soil conditions, climatic conditions, winemaker (or All of the above)

37
Q
  1. Legislation that governs the sale of alcoholic beverages is known as what?
A

dram shop legislation

38
Q
  1. The word “restaurant” is a French word meaning what?
A

restore

39
Q
  1. _____ are operations owned by one or more owners who are usually involved with the day-to-day operations of the business.
A

Independent restaurants

40
Q
  1. Groups of restaurants identical in market, concept, design, service, food, and name are known as …..?
A

multiple independent restaurants

41
Q
  1. A(n) _____ menu offers items that are individually priced.
A

a la carte

42
Q
  1. A(n) _____ menu offers a selection of one or more items for each course at a fixed price.
A

table d’hote

43
Q
  1. A(n) _____ menu repeats itself after a period of time.
A

cyclical

44
Q
  1. A cover is equivalent to what?
A

a guest

45
Q
  1. The average check refers to what?
A

the average money spent per guest

46
Q
  1. Does Financial management reporting need to be detailed and inclusive?
A

Does Financial management reporting need to be detailed and inclusive?

47
Q
  1. What is a par stock?
A

is the level to keep on hand

48
Q
  1. What is the contribution margin?
A

the gross profit made from a menu item

49
Q
  1. Combined food and labor costs are known as which costs?
A

prime costs

50
Q
  1. How is the food cost percentage calculated?
A

cost of food sold divided by food sales

Culinary Arts (20 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions