HTM/100 HTM100 HTM 100 WEEK 4 QUIZ 2

An organization that rates and classifies hotels and awards them Diamonds is the

In order to determine if a hotel development project would likely succeed, we would perform a

Franchising fees vary according to the agreements between franchisee and franchisor but the usual fees are between ________ of room revenue

Hotels that are typically furnished, have a well-stocked kitchen, and cater to guests staying for longer periods of time are

Corporations that operate a hotel without capital outlay in exchange for a percentage of gross sales are known as

The following are characteristics of airport hotels EXCEPT:

In franchising, the franchisee is granted rights to

As the hotel industry matures, corporations are either acquiring or merging with each other. This is

The fastest growing segment of the travel industry is

Purchasing the right to use a company's trademark and copyrighted materials is known as

When selling rooms a front desk associate might try to "upsell." This means

The basic functions of the front office include all of the following EXCEPT:

In house and guest communications in a hotel are managed by

Rack rate is

Which of the following would NOT be considered a hotel department?

Keying locks, guest and employee identification and ADA compliance falls under

The individual responsible for the task of balancing the guests accounts receivables is the

One of the most important concerns for guests in a hotel is

The Hotel California has 642 rooms and 413 are occupied. The occupancy percentage is

The purpose of revenue management is to

Introduced by Escoffier, this kitchen system organizes work stations more effectively.

Responsibilities of the Chief Steward include which of the following?

The sale price of a steak dinner is $22.95 and the cost is $5.45; the contribution margin is

An acceptable profit margin for food in many hotels is ________ percent

A banquet refers to

The second in command in the kitchen is called the

The hotel requires the number of guests attending a catering function at least seven days in advance. This number is called the

The capture rate is defined as the

Some hotels have a policy of preparing ________ % more meals than the number attending a function in order to accommodate additional people.

Bar efficiency is measured by