HTM 100 Week 4 Quiz (75 out of 75 points)


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HTM 100 Week 4 Quiz

  1. In order to determine if a hotel development project would likely succeed, we would perform a:
  2. The benefits of franchising include all of the following EXCEPT:
  3. The lack of operational power, high fees, and low percentage of reservations from the central reservation system are all __________ of
  4. Casino hotels:
  5. Hotels that are typically furnished, have a well-stocked kitchen, and cater to guests staying for longer periods of time are:
  6. Hotels that are a cross between a chain and a marketing group for independent hotels are classified as:
  7. As the hotel industry matures, corporations are either acquiring or merging with each This is:
  8. Examples of hotel level of service classification include:
  9. In franchising, the franchisee is granted rights to:
  10. The following are characteristics of airport hotels EXCEPT:
  11. Housekeeping department measures productivity by:
  12. An environment that can deliver a complete booking system tied to the hotel’s inventory in real-time via the Web is called a(n)
  13. One of the most important concerns for guests in a hotel is:
  14. Guest folios are typically managed by:
  15. The Hotel California has 642 rooms and 413 are The occupancy percentage is:
  16. Which of the following departments is the largest in a hotel in terms of people?
  17. The main advantage of using an electronic door-locking system is:
  18. Which of the following would NOT be considered a hotel department?
  19. When selling rooms a front desk associate might try to “upsell.” This means:
  20. Which of the following is NOT a feature of an energy management system?
  21. The sale price of a steak dinner is $22.95 and the cost is $5.45; the contribution margin is:
  22. Responsibilities of the Chief Steward include which of the following?
  23. The hotel requires the number of guests attending a catering function at least seven days in This number is called the:
  24. Labor cost benchmarks are measured by:
  25. The Catering Director normally works with the following people EXCEPT:
  26. The cost of depleted inventory for a cocktail is $0.74 and the selling price is $3.75. What is the pour cost percentage?
  27. The capture rate is defined as the:
  28. Food and Beverage Directors expect a pour cost of:
  29. Room service is typically found in
  30. The dollar differential between the cost and sales price of a menu item is called: