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Foundations of Hospitality and Tourism - Quiz Questions | HMGT 1010, Quizzes of Hospitality and Tourism

Walters State Community CollegeHospitality and Tourism

Material Type: Quiz; Class: Foundations of Hospitality; Subject: Hospitality Management; University: Walters State Community College; Term: Unknown 1989;

Typology: Quizzes

Pre 2010

Uploaded on 08/18/2009

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DUAL CREDIT REVIEW SHEET
HOTEL AND RESTAURANT MANAGEMENT
WALTERS STATE COMMUNITY COLLEGE
Dual credit is a process that provides a transitional vehicle between secondary and post
secondary institutions. It offers high school students the opportunity to receive
postsecondary credit for the skills they have attained at the secondary level. Students,
meeting requirements to qualify for dual credit exams in the courses listed within this
review sheet, should study the competencies as a self-assessment of their current skill
level in preparation for the dual credit exam.
HMGT 1010 Foundations of Hospitality
Credit Hours- (3)
Grading Scale
A= 90-100
B= 80-89
C= 70-79
D= 60-69
F= 0-59
pf2

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DUAL CREDIT REVIEW SHEET

HOTEL AND RESTAURANT MANAGEMENT

WALTERS STATE COMMUNITY COLLEGE

Dual credit is a process that provides a transitional vehicle between secondary and post

secondary institutions. It offers high school students the opportunity to receive

postsecondary credit for the skills they have attained at the secondary level. Students,

meeting requirements to qualify for dual credit exams in the courses listed within this

review sheet, should study the competencies as a self-assessment of their current skill

level in preparation for the dual credit exam.

HMGT 1010 Foundations of Hospitality

Credit Hours- (3)

Grading Scale

A= 90-

B= 80-

C= 70-

D= 60-

F= 0-

Foundations of Hospitality -

HMGT 1010 3 Hours

The Hospitality and Tourism Industry ______ 1. Define and differentiate between “service,” “hospi- tality,” and “tourism industries” ______ 2. Delineate segments of the food service industry and describe the differences between the segments ______ 3. Delineate segments of the lodging industry and describe the differences between the lodging segments ______ 4. Delineate some of the many contributions made by the growing number of immigrants to the hospitality industry ______ 5. Define ecotourism and give examples of ecotourism destinations ______ 6. Identify traits that recruiters look for in hospitality candidates ______ 7. Describe the interview process that a graduating senior may encounter The Hospitality and Tourism Companies ______ 1. Define the terms “entrepreneur” and “an independent” and describe how they differ ______ 2. Define the “franchising,” “franchiser,” and “fran- chise” ______ 3. Explain the purpose of the franchise disclosure docu- ment required by the FTC and what it contains ______ 4. Define the term “management contract” ______ 5. Describe the equity and loan participation of hotel management companies ______ 6. Describe a typical career path in contract food service management ______ 7. Define “quality assurance” and describe the quality assurance inspection and the reasons for these inspec- tions ______ 8. Explain what hotel rating services are, the criteria utilized, and examples of three The Hospitality and Tourism Unit Operations ______ 1. Define the concept of “segmentation” regarding hotel concepts ______ 2. Identify the percentage of revenue generated in the hotel according to the specific revenue/profit center ______ 3. Define the terms “reservation system,” “yield manage- ment,” “occupancy,” and “average daily rate” ______ 4. Identify the two most important financial statements at the property level and explain what is meant by “undistributed operating expenses” ______ 5. Delineate how technology can increase revenue and decrease costs ______ 6. List and describe the four functions of managers The Hospitality and Tourism Career ______ 1. Explain the qualities of an ethical leader and the im- portance of ethics to leadership in the United States ______ 2. Define what is quality service ______ 3. Delineate four reasons for decreased costs linked to quality service ______ 4. Discuss management’s responsibilities in providing quality service and five steps to obtain optimum cus- tomer-service interaction ______ 5. Describe the early history of theme parks and attrac- tions ______ 6. Describe what major attractions are doing to stay competitive ______ 7. Delineate the six types of travel agencies and briefly describe their focus ______ 8. Discuss the impact of the Internet on travel agency operations A checkmark ( ) indicates competencies that have been addressed at the secondary level. Teacher Date