HMS 480 quiz questions || with A+ Guaranteed Solutions.
The approach to doing business that focuses on providing a positive customer experience both at
the point of sale and after the sale is referred to as _____________, correct answers Guest-
centric
Which hotel manager position books/sells group-related F&B events and is a partner with
meeting planners in the planning process? correct answers Catering sales manager
A _____________, is a bartender's assistant, stocking the bar with liquor, ice, glassware, beer,
and garnishes and usually receiving a portion of the bartender's tips. correct answers Barback
Banquet service-staff industry guidelines vary, but most experienced managers agree that one
well-trained server can adequately serve how many guests for a sit-down function? correct
answers 15-25
Meeting planners today request more than simply a meal-they insist on an "experience."
Therefore, the first step toward a successful event is to identify its _____________,. correct
answers Theme and purpose
A hotel that specifically solicits and accommodates groups, as opposed to individual transient
guests, and is built with the main purpose of selling guest rooms to leisure and/or business group
guests, is known as a _____________,. correct answers Both group hotel and group house
A professional who coordinates and negotiates the prices of meetings, events, conferences, and
seminars with hotels is called a _____________,. correct answers Meeting planner
Group hotels sell a minimum of what percent of the hotel guest rooms to group guests? correct
answers 50
Catering/banquet sales is divided into two market segments: leisure and business. Approximately
what percentage of industry sales are booked by business-related groups? correct answers 75
The written agreement listing all the intricate details of an event (i.e., food, beverage,
audio/visual, room setup, entertainment and staffing requirements) that is used by the kitchen
and banquet staff to produce the event is called a _____________,. correct answers Banquet
event order
In general terms, which of the following cost percentages are lower in catering/banquets than in
restaurants? correct answers all of the above (labor costs, food costs, sales costs)
Banquet/catering sales volumes at group hotels can exceed restaurant sales by what ratio? correct
answers 2:1
A convention-style show that is open to the general public and usually has an entrance fee is
known by all of the following names except: correct answers Public show
, Independent food stations at which chefs prepare and serve foods in the dining room rather than
in the kitchen have several names. Which of the following is not one of the three common
industry terms? correct answers Show station
A morning or afternoon snack break with healthy choices like fresh fruit, yogurt, smoothies,
energy bars, and energy drinks is called a(n) _____________,. correct answers Energy break
Which of the following statements about banquet financials is true? correct answers Hotel groups
have food and beverage requirements, which help increase nonroom revenue, and this is
favorable compared to individual (nongroup) hotel guests' nonroom revenues.
Which statement about banquet staffing is true? correct answers The proper staffing levels for
the kitchen production staff, bartender and barback, setup crew, and service assistants are
adjusted according to each function's needs.
A management forecast that helps to predict business volume and schedule staff accordingly is
commonly referred to as a _____________,. correct answers Staffing guideline
Groups may be small, medium, or large and generally require lots of meeting room space with
food and beverage service/facilities. Per industry standards, how many people are in a medium-
size group? correct answers 150-499
A hotel suite has been rented for the evening by a local businesswoman to meet and entertain
clients, customers, etc. What is the industry term used to describe this suite? correct answers
Hospitality suite
The housekeeping department has the _____________, in a hotel. correct answers Largest
number of employees
Housekeeping is often referred to as _____________, because it is responsible for the hotel's
cleanliness-the most visible indicator of quality to employees and guests. correct answers the
"heart of the house"
Which of the following positions is not part of the housekeeping staff at larger, full-service
hotels? correct answers Housekeeping payroll attendant
Housekeeping management is said to be part technical, part administrative, and part
_____________ correct answers Motivational
Results of guest inquiries and studies state that a lack of cleanliness is the number
_____________, reason that a guest will not return to a hotel correct answers 1
What is the name of the report produced by the housekeeping department early in the morning
and late in the afternoon that shows each room's status (occupied, vacant, or out of order)?
correct answers Housekeeping status report
The approach to doing business that focuses on providing a positive customer experience both at
the point of sale and after the sale is referred to as _____________, correct answers Guest-
centric
Which hotel manager position books/sells group-related F&B events and is a partner with
meeting planners in the planning process? correct answers Catering sales manager
A _____________, is a bartender's assistant, stocking the bar with liquor, ice, glassware, beer,
and garnishes and usually receiving a portion of the bartender's tips. correct answers Barback
Banquet service-staff industry guidelines vary, but most experienced managers agree that one
well-trained server can adequately serve how many guests for a sit-down function? correct
answers 15-25
Meeting planners today request more than simply a meal-they insist on an "experience."
Therefore, the first step toward a successful event is to identify its _____________,. correct
answers Theme and purpose
A hotel that specifically solicits and accommodates groups, as opposed to individual transient
guests, and is built with the main purpose of selling guest rooms to leisure and/or business group
guests, is known as a _____________,. correct answers Both group hotel and group house
A professional who coordinates and negotiates the prices of meetings, events, conferences, and
seminars with hotels is called a _____________,. correct answers Meeting planner
Group hotels sell a minimum of what percent of the hotel guest rooms to group guests? correct
answers 50
Catering/banquet sales is divided into two market segments: leisure and business. Approximately
what percentage of industry sales are booked by business-related groups? correct answers 75
The written agreement listing all the intricate details of an event (i.e., food, beverage,
audio/visual, room setup, entertainment and staffing requirements) that is used by the kitchen
and banquet staff to produce the event is called a _____________,. correct answers Banquet
event order
In general terms, which of the following cost percentages are lower in catering/banquets than in
restaurants? correct answers all of the above (labor costs, food costs, sales costs)
Banquet/catering sales volumes at group hotels can exceed restaurant sales by what ratio? correct
answers 2:1
A convention-style show that is open to the general public and usually has an entrance fee is
known by all of the following names except: correct answers Public show
, Independent food stations at which chefs prepare and serve foods in the dining room rather than
in the kitchen have several names. Which of the following is not one of the three common
industry terms? correct answers Show station
A morning or afternoon snack break with healthy choices like fresh fruit, yogurt, smoothies,
energy bars, and energy drinks is called a(n) _____________,. correct answers Energy break
Which of the following statements about banquet financials is true? correct answers Hotel groups
have food and beverage requirements, which help increase nonroom revenue, and this is
favorable compared to individual (nongroup) hotel guests' nonroom revenues.
Which statement about banquet staffing is true? correct answers The proper staffing levels for
the kitchen production staff, bartender and barback, setup crew, and service assistants are
adjusted according to each function's needs.
A management forecast that helps to predict business volume and schedule staff accordingly is
commonly referred to as a _____________,. correct answers Staffing guideline
Groups may be small, medium, or large and generally require lots of meeting room space with
food and beverage service/facilities. Per industry standards, how many people are in a medium-
size group? correct answers 150-499
A hotel suite has been rented for the evening by a local businesswoman to meet and entertain
clients, customers, etc. What is the industry term used to describe this suite? correct answers
Hospitality suite
The housekeeping department has the _____________, in a hotel. correct answers Largest
number of employees
Housekeeping is often referred to as _____________, because it is responsible for the hotel's
cleanliness-the most visible indicator of quality to employees and guests. correct answers the
"heart of the house"
Which of the following positions is not part of the housekeeping staff at larger, full-service
hotels? correct answers Housekeeping payroll attendant
Housekeeping management is said to be part technical, part administrative, and part
_____________ correct answers Motivational
Results of guest inquiries and studies state that a lack of cleanliness is the number
_____________, reason that a guest will not return to a hotel correct answers 1
What is the name of the report produced by the housekeeping department early in the morning
and late in the afternoon that shows each room's status (occupied, vacant, or out of order)?
correct answers Housekeeping status report
