HOSP 100 Week 5 Quiz

HOSP 100 Week 5 Quiz | American Public University System

Quiz Week 5

Question 1 of 12

The food and beverage area contributes more to the profitability of a hotel than any other department.

 True

 False

Question 2 of 12

In regard to integrating technology within operations, the focus is on increasing what is technically possible, not what makes economic sense.

 True

 False

Feedback:Though using the latest and greatest has a certain appeal, not every technological advancement is suitable when seeking to manage costs and improve the overall guest experience. Use of a touch screen device at the table improves the guest experience and creates cost saving opportunities for the business, but integrating a conveyor belt system or removing dishes from the dining area would have the opposite effect.

Question 3 of 12

Yield management as used by hotels

•              

A. determines the room rate by evaluating competitor’s rates.

•               

B. maximizes the room rate when occupancy is high.

•              

C. is produced by analyzing the posted room rate.

•              

D. has increased room rates during times of low occupancy.

Question 4 of 12

Who is the internal customer?

•               

A. employee

•              

B. guest on-site in room

•              

C. convention client booking meeting space

•              

D. guest with reservation created on business website

Question 5 of 12

Consumerism

•              

A. is a term used to negatively describe Capitalism.

•              

B. is the process of creating a retail marketplace within a restaurant or hotel

•              

C. is a methodology for manipulating the consumer perception based on value and cost

•               

D. seeks to protect and inform consumers through requirements in packaging and advertising

Question 6 of 12

While consumerists have a say in health and nutrition, the bottom line is the consumer, and what the consumer wants is what the restaurant will serve.

 True

 False

Question 7 of 12

Branding is used to

•              

A. identify, anticipate and satisfy customer requirements.

•              

B. determine which products are intended for market segments.

•               

C. heighten awareness of the product in the consumer's mind.

•              

D. perform functions unrelated to food service and lodging.

Question 8 of 12

The major source of profit in hotels is, in most cases, from

•               

A. room sales.

•              

B. food sales.

•              

C. beverage sales.

•              

D. meeting and banquet sales.

Question 9 of 12

The highest percentage (57%) of travelers are

•A. leisure travelers.

•B. conference attendants.

•C. association travelers.

•D. transient business people.

Question 10 of 12

Which of the following best describes the impact of technology on lodging?

•A. Technology makes guests “connected” from any location in some hotels.

•B. Technology is gradually replacing personal service.

•C. In-room technology is becoming more and more complicated for the guest.

•D. Technology is only applied in luxury hotels.

Question 11 of 12

What are the two kinds of business travelers?

The two types of business travelers are: Corporate and Association.

.

Question 12 of 12

The three ideal solutions to deal with the waste stream are

The three ideal solutions to deal with the waste stream are: Reduce, Reuse and Recycle.