HOSP 585 Midterm Exam

HOSP 585 Midterm Exam
HOSP 585 Hotel and Restaurant Management  DeVry
Multiple Choice
Question 1 TCO A Which of the following is not a common promotion used in the lodging industry Points 5
Question 2 TCO A Which department offers the highest profit margins Points 5
Question 3 TCO A Critical to the successful executive chef- skill set is the ability to ______Points 5
Question 4 TCO A The progress of the reservations received against the number blocked out is called the Points 5
Question 5 TCO B RevPAR is a product of Points 5
Question 6 TCO B A daily analysis report generated by the reservations department includes the number of ______Points 5
Question 7 TCO C This person is normally in charge of carpet repairs wall washers window washers drapery cleaners and shampooers Points 5
Short Answers
Question 1. TCO A) What are the mathematics of yield management, including ADR, occupancy percentage, and RevPAR? How are these calculated? (Points: 15)
Question 2. (TCO A) What are the key functional areas of the Rooms Department in a full-service lodging establishment?  Briefly discuss what the role is of each functional area. (Points: 15)
Question 3. (TCO B) Explain and evaluate the organizational structure and functions of the Guest Services staff in a full-service hotel. Include the staff positions and what their roles are in the front office department. (Points: 15)
Question 4. (TCO B) Describe the process of a night audit and the activities of a night auditor. (Points: 15)
Question 5. (TCO C) Describe in detail the roles and responsibilities of an executive housekeeper. Whom does this person report to? (Points: 15)
Question 6. (TCO C) Examine the five elements that are involved in most accidents in a lodging operation. How do they relate to the housekeeping staff? Give examples. (Points: 15)