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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

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2
Q
  1. What is the key to being successful in the hospitality industry?
A

being service-oriented by the senses

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3
Q
  1. What does Intangible mean?
A

cannot be perceived by the senses

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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

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5
Q
  1. In the hospitality field what does Inseparability refer to?
A

the fact that production and consumption occur simultaneously

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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

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7
Q
  1. Purchasing the right to use a company’s trademark and copyrighted materials is known as.
A

franchising

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8
Q
  1. In franchising the franchisee is granted rights to do what?
A

use trademarks, operating procedures and other business procedures

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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

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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

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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

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12
Q
  1. Hotels may be classified by what?
A

Location, price, and service

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13
Q
  1. Examples of hotel location include which?
A

city, resort, airport, freeway

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14
Q
  1. Mixed-use hotel development indicates that a hotel may also have what?
A

residences

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15
Q
  1. The executive committee of a hotel is made up of whom?
A

key associates who head major departments

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16
Q
  1. The front office, housekeeping, security and communications all fall under what department?
A

Rooms division

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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

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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

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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

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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

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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)

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