Introduction to Hospitality Management

2. a. Festival b. Fair c. Wedding d. Sports 1 points Question 36 1. The core competencies of the general manager of a club include all of the following except: 2. a. preserving and fostering the culture of the club b. maintaining membership in the local chamber of commerce c. proficient in club operations and management d. mastering the skills of asset management 1 points Question 37 1. The number one skill a successful event manager must possess is: 2. a. communication b. leadership c. patience d. networking 1 points Question 38 1. The internal management structure of a club is governed by the: 2. a. Ways and Means committee b. Social Committee c. Articles of Incorporation and By-laws d. Grounds Committee 1 points Question 39 1. The club member or official who is the leader in policy making is the: 2. a. Director of food and beverage b. Chief Financial Officer c. Club President d. Club Secretary 1 points Question 40 1. The gaming entertainment Industry is beneficial to the government due to: 2. a. increasing jobs b. tax revenue c. new land development d. land use 1 points Question 41 1. A large meeting that includes some type of exposition or trade show would be a: 2. a. exposition b. convention c. clinic d. symposium 1 points Question 42 1. An event that brings together sellers of products and services, where they can show their wares to a group of attendees is known as a: 2. a. clinic b. trade show or exposition c. symposium d. convention 1 points Question 43 1. One of the worlds largest and most respected hotel and gaming companies is: 2. a. Trump b. Harrah's c. Boyd Gaming d. MGM Mirage 1 points Question 44 1. The biggest public festival in the world is: 2. a. Sundance Film Festival b. Munich Oktoberfest c. Carnival in Rio de Janeiro d. Mardi Gras in New Orleans 1 points Question 45 1. All of the following are basic sustainable golf course practices except: 2. a. reducing energy use, especially during peak times b. recycling c. installing high wattage lighting on the driving range d. holding departments accountable for energy usage 1 points Question 46 1. The world's largest hotel and casino is the: 2. a. MGM Grand Hotel and Casino in Las Vegas b. Caesars Palace in Las Vegas c. Borgata in Atlantic City d. Trump Tower in Atlantic City 1 points Question 47 1. MICE is an acronym for: 2. a. Meetings, Incentive Contests, and Exhibitions b. Meetings, International Trade, Concerts, and Exhibitions c. Meetings, Incentive Travel, Conventions, and Exhibitions d. Meetings, International Tourists, Contests, and Expositions 1 points Question 48 1. The person credited with transforming Las Vegas from a gambling venue for adults into a world class resort and convention destination is: 2. a. Sheldon Adelson b. Bugsy Siegel c. Donald Trump d. Steve Wynn 1 points Question 49 1. When, "...someone in the back of the house is serving someone in the front of the house..." This is called: 2. a. work ethics b. checks and balances c. the essence of teamwork d. work-place dynamics 1 points Question 50 1. Curbside appeal means: 2. a. keeping the restaurant looking attractive and welcoming b. having a carry out area on the side of the restaurant c. providing a parking area adjacent to the building d. providing an patio outside for overflow business 1 points

NHM | 215 | Introduction to Hospitality Management | assessment | 2. a. Festival b. Fair c. Wedd

Answer Selected Answer: ﬁne dining restaurant Question 14 2 out of 2 points Quick service restaurants are known for their: Answer Selected Answer: Limited menus Question 15 2 out of 2 points Describing, recommending, showing and oﬀering a variety of food and beverage choices to a guest is known as: Answer Selected Answer: suggestive selling Question 16 2 out of 2 points Feeding military personnel includes: Answer Selected Answer: feeding troops, oﬃcers in clubs, dining halls and military hospitals Question 17 2 out of 2 points The front of the house areas in a restaurant include: Answer Selected Answer: anyone with guest contact Question 18 2 out of 2 points Standardized recipes are used in a production kitchen in order to Answer Selected Answer: maintain consistency and minimize waste Question 19 0 out of 2 points Implementing a comprehensive training program in the kitchen is vital due to: Answer Selected Answer: HIGH TURNOVER RATE Question 20 0 out of 2 points One reasonable way in which a restaurant or bar owner can show responsible service of alcoholic beverages is: Answer Selected Answer: SERVSAFE Question 21 2 out of 2 points Upselling, educating guests about specials, or suggesting a speciﬁc kind of wine to go with dinner are all examples of: Answer Selected Answer: suggestive selling Question 22 2 out of 2 points _____________ are operations owned by one or more owners who are usually involved in the day to day operations of the business. Answer Selected Answer: Indies (or independent restaurants) Question 23 2 out of 2 points Budgeting is easier with on campus college foodservice because: Answer Selected Answer: students have prepaid for their meals and numbers are easier to forecast Question 24 2 out of 2 points The founders of classical cuisine are: Answer Selected Answer: Marie-Antoine Carême and Auguste Escoﬃer Question 25 2 out of 2 points Average guest check is calculated by: Answer Selected Answer: dividing total sales by total number of guests Question 26 2 out of 2 points In college campus foodservice, the daily rate refers to the amount of: Answer Selected Answer: money required per day from each person to pay for foodservice Question 27 2 out of 2 points The average person in our society spends about what percent of their food dollar away from home? Answer Selected Answer: 50% Question 28 2 out of 2 points The main beneﬁt of franchise ownership is:

NHM | 215 | Introduction to Hospitality Management | study guides | Answer Selected Answer: ﬁne di

 Chapter 11 Clubs  Learning Objectives  At the completion of this chapter you should be able to:  Distinguish between different types of clubs  Know the key players in the club industry  Define club management  Know the crucial roles in the club management structure  The Development of Clubs  Private clubs are places where members can:  Gather for social or professional events  Participate in recreational opportunities  Many clubs are found in communities where the neighborhood can utilize the services of the club (golf, tennis, swimming pool)  The Development of Clubs  Many clubs are adaptations of their predecessors from England and Scotland  The Royal and Ancient Golf Club of St. Andrews, Scotland, founded in 1758 and is recognized as the birthplace of golf  Size and Scope  Over 14,000 clubs in the U.S.  Country clubs  City clubs  Other clubs  The economic impact of clubs is in the billions when all resources of clubs are considered  Country Clubs  Typically country clubs have:  One or more golf courses  A clubhouse  Locker rooms  Lounges/Bars  Restaurants  Banquet facilities  Country Clubs  Monthly dues range from $100 - $1500  Average dues are between $250-$350  Most clubs charge initiation fees  Some as high as $250,000  Typically two or more types of membership  Full –allows use of all facilities  Social-allows limited use  City Clubs  Predominantly business oriented  Vary in:  Size  Location  Type of facility  Services offered  Some older clubs own the buildings, others lease space  Other Types of Clubs  Military  Cater to officers (enlisted and non-com)  Yacht  Provide moorage slips for boats  Fraternal  For special organizations such as Elks, Shriners, Veterans of Foreign Wars  Proprietary  Operate on a for profit basis  Key Players in the Club Industry  Club Corp  Founded in 1957  World leader delivering premier golf, private club, and resort experiences  WCI Communities  Recognized leader in its commitment to green building and sustainable practices  American Golf  Partnered with the Tiger Woods Foundation to create opportunities for underprivileged youth to learn and play golf  Club Management  Similar to hotel management  In clubs, guests feel as if they are owners  Clubs do not offer sleeping accommodations  Members pay an initiation fee and annual dues  Club Management  Club Managers Association of America  Goal is to advance the profession of club management  Provides educational opportunities for club managers  General Managers who are members must subscribe to a code of ethics  Core Competencies of a GM  Club Management Structure  Articles of incorporation and by-laws determine structure  Members  Club president is the lead member or official in policymaking  Board of Directors  Fiscal responsibility  Policies and strategies  Executive Committee

NHM | 215 | Introduction to Hospitality Management | study guides |  Chapter 11 Clubs  Learning 

are > you involved in? > Answer > Selected Answer: > Planning > Question 70 > 1 out of 1 points > > > The executive committee of a hotel is: > Answer > Selected Answer: > Comprised of key associates who head major departments > Question 71 > 1 out of 1 points > > > The fastest growing segment of ethnic restaurants in the > U.S., based on popularity is: > Answer > Selected Answer: > Mexican > Question 72 > 1 out of 1 points > > > The founders of classical cuisine are: > Answer > Selected Answer: > Marie-Antoine Carême and Auguste Escoffier > Question 73 > 1 out of 1 points > > > The front of the house areas in a restaurant include: > Answer > Selected Answer: > anyone with guest contact > Question 74 > 1 out of 1 points > > > The gaming entertainment is popular to the government due > to: > Answer > Selected Answer: > tax revenue > Question 75 > 1 out of 1 points > > > The individual responsible for the task of balancing the > guest accounts receivables is the: > Answer > Selected Answer: > Night auditor > Question 76 > 1 out of 1 points > > > The largest department in the hotel, in terms of number of > employees, is: > Answer > Selected Answer: > Housekeeping > Question 77 > 1 out of 1 points > > > The main benefit of franchise ownership is: > Answer > Selected Answer: > the concept is proven and less likely to fail > Question 78 > 1 out of 1 points > > > The main difference between club management and hotel > management is: > Answer > Selected Answer: > the emotional attachment of the club guests is much stronger > than that of hotel guests and club guests feel as if they > are part owners > Question 79 > 1 out of 1 points > > > The multiplier effect occurs when: > Answer > Selected Answer: > Money is recycled back into the community from the money > tourists spend in the local economy > Question 80 > 1 out of 1 points > > > The person at a desk in the lobby of a hotel who assists > guests with restaurant reservations, directions, tickets to > shows and other advice is the: > Answer > Selected Answer: > Concierge > Question 81 > 1 out of 1 points > > > The primary functions of the Convention and Visitors Bureau > include all of the following except: > Answer > Selected Answer: > provide direct meeting planning services for organizations > visiting the city or area > Question 82 > 1 out of 1 points > > > The primary purpose of revenue management is to > Answer > Selected Answer: > Increase profitability > Question 83 > 1 out of 1 points > > > The process of reaching an agreement on the terms and > conditions that will govern an event or relationship between > a client and vendor is known as: > Answer > Selected Answer: > negotiation > Question 84 > 1 out of 1 points > > > The rack rate is: > Answer > Selected Answer: > The published rate that the hotel would like to get for a > room > Question 85 > 1 out of 1 points > > >  Guest speaker, Hank Kraft, ended his presentation with a > comment about successful people. > "Successful people ask ______, others ask______" > Answer > Selected Answer: >  Why, How > Question 86 > 1 out of 1 points > > >  Famous restauranteur, Norman Brinker of Dallas, left Steak > & Ale to buy this small, up and coming restaurant

NHM | 215 | Introduction to Hospitality Management | study guides | are > you involved in? > Answe

Question 1 A good rule of thumb when pairing wine and food is that: Answers: red wine pairs well with lightly flavored foods the heavier the food, the heavier and more robust the wine should be champagne is only consumed after a meal, with chocolate for dessert white wine should only be consumed with red meats that have been grilled to order Question 2 A purchase order is often used in the industry and is defined as: Answers: an order to purchase a certain quantity of an item at a specific price customer pre orders for menu items called in before they arrive the slip of paper a server uses to communicate an order to the kitchen an order to the kitchen from a server for a special customer request Question 3 A restaurant that offers a good selection of menu items, with 15 or more being cooked to order and made from scratch could be categorized as a: Answers : quick service restaurant fine dining restaurant family style restaurant fusion restaurant Question 4 Air-cruise packages made cruising an option for many passengers because the packages: Answers : did not do well due to the high prices of airline tickets were a marketing tool used by travel agents in the 1950's created savings for passengers and made it easier to reach the coast were predominantly for Mediterranean cruises Question 5 2 out of 2 points All of the following are typical quick service restaurant offerings except: Answers: pizza sushi sandwiches hamburgers Question 6 2 out of 2 points All products being delivered to a foodservice establishment should have a date stamp and be rotated using what common system: Answers: last in first out first in first out last out first in first in last out Question 7 2 out of 2 points Benefits to owning an independent restaurant include all but the following: Answers: low risk flexibility independence creativity Question 8 2 out of 2 points By law, champagne may only: Answers : come from the Armagnac region of France be prepared using the Charmont method come from a vineyard that makes sparkling wine come from the Champagne region of France Question 9 2 out of 2 points Guest counts or covers are: Answers : the number of guests patronizing the restaurant over a given time the number of drinks sold over a given period of time the number of chairs in the dining room, including bar stools the number of tables in the dining room Question 10 2 out of 2 points Groups of restaurants identical in market, concept, design, services, food, and name are known as: Answers: independent owners with multiple concepts

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