HAMG 1321 - Introduction into the Hospitality Industry Flashcards
- What is the symbol of welcome, friendship and hospitality?
Pineapple
- What is the key to being successful in the hospitality industry?
being service-oriented by the senses
- What does Intangible mean?
cannot be perceived by the senses
- What does the concept of perishability mean in the hospitality industry?
The unsold airline seat, hotel room, or empty restaurant table spoiled food that must be discarded
- In the hospitality field what does Inseparability refer to?
the fact that production and consumption occur simultaneously
- What is a moment of truth?
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
- Purchasing the right to use a company’s trademark and copyrighted materials is known as.
franchising
- In franchising the franchisee is granted rights to do what?
use trademarks, operating procedures and other business procedures
- 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?
Freanchisee
- Lack of operational power, high fees, and low percentage of reservations from the central reservation system are all _____ of franchising.
drawbacks
- Corporations that operate a hotel without capital outlay in exchange for a percentage of gross sales are known as _____?
Management companies
- Hotels may be classified by what?
Location, price, and service
- Examples of hotel location include which?
city, resort, airport, freeway
- Mixed-use hotel development indicates that a hotel may also have what?
residences
- The executive committee of a hotel is made up of whom?
key associates who head major departments
- The front office, housekeeping, security and communications all fall under what department?
Rooms division
- The area of a hotel most often described as the nerve center or hub of a hotel is the _____ ?
front office
- When selling rooms a front desk associate might try to upsell. This means…..
suggestively selling the features of a larger room, a higher floor, or perhaps a better view
- Does the daily report performed by the night auditor contains key operating ratios used by management including ROP?
room occupancy percentage
- Total rooms available divided by the number of rooms occupied is known as what?
Total room available divided by the number of rooms sold
- Average daily room rate is what?
total rooms available divided by the number of rooms sold
- All of the following are included in the Food and Beverage Division EXCEPT:
a. room service
b. stewarding
c. banquets
d. Housekeeping
- Labor cost benchmarks are measured by what?
covers-per-person-hour
- The dollar differential between the cost and sales price of a menu item is called what?
contribution margin
- Introduced by Escoffier, this kitchen system organizes workstations more effectively.
Brigade
- Hotel restaurants present a challenge to Food and Beverage directors because …..?
guests’ needs are unpredictable
- The capture rate is defined as what?
number of guests staying at the hotel who dine in the hotel’s restaurant
- The document prepared for the catering department to follow that contains all of the critical information about the event is the ______.
Catering Event Order
- Cabernet sauvignon and pinot noir are types of _________ wine.
red
- Pinot blanc, sauvignon blanc, and Riesling are all types of _____ wine.
white
- Fortified wines have _____ added.
brandy or wine alcohol
- Aromatized wines are fortified and flavored with what?
herbs, flowers, bark, and roots example Vermuth
- Spirits differ from wine and beer in that they are what?
fermented and then distilled
- The most important ingredient in beer is what?
water
- Coffee first came from which nations?
Ethiopia and Mocha
- The making of good wine is dependent on the quality of what?
the grape variety, soil conditions, climatic conditions, winemaker (or All of the above)
- Legislation that governs the sale of alcoholic beverages is known as what?
dram shop legislation
- The word “restaurant” is a French word meaning what?
restore
- _____ are operations owned by one or more owners who are usually involved with the day-to-day operations of the business.
Independent restaurants
- Groups of restaurants identical in market, concept, design, service, food, and name are known as …..?
multiple independent restaurants
- A(n) _____ menu offers items that are individually priced.
a la carte
- A(n) _____ menu offers a selection of one or more items for each course at a fixed price.
table d’hote
- A(n) _____ menu repeats itself after a period of time.
cyclical
- A cover is equivalent to what?
a guest
- The average check refers to what?
the average money spent per guest
- Does Financial management reporting need to be detailed and inclusive?
Does Financial management reporting need to be detailed and inclusive?
- What is a par stock?
is the level to keep on hand
- What is the contribution margin?
the gross profit made from a menu item
- Combined food and labor costs are known as which costs?
prime costs
- How is the food cost percentage calculated?
cost of food sold divided by food sales
