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Back of the house - Ans ️️ -The functional areas of a hotel in which staff have little or no direct guest contact, such as the engineering, accounting, and human resources divisions clefs d'or - Ans ️️ -the international association of concierges; the title "concierge" technically appl...

Account Receivable System - Ans ️️ -A system to account for revenue that is due (has been earned) but not yet collected Accural Accounting System - Ans ️️ -An accounting system that matches revenue generated with the expenses incurred to generate the revenue Commercial Food Service Opera...

Why is it important that you, a hospitality student or professional, study accounting? - Ans ️️ - As a user of financial information, you need to know how the information is processed and how reports are prepared. The fundamental purpose of accounting is to: - Ans ️️ -provide accurate, us...

Which of the following statements about hotel food and beverage operations is TRUE? a. Hotel marketing efforts focus exclusively on attracting hotel guests to dine at the property's food and beverage outlets. b. Room service is typically the most profitable food service operation in a hotel. c....

Does the workplace culture at each property in your organization need to be the same? - Ans️️ - No, it behooves an organization to allow the workplace culture to be different at different properties. What is a good way to reinforce your culture among new and existing employees? - Ans️️ - ...

Which of the following would be classified as a noncommerical food service operation? - Ans ️️ -Meal program at a college or univeristy Which of the following would be classified as a commercial food service operation? - Ans ️️ - Cafeteria food service in a local shopping mall Which of t...

Chain Hotel - Ans ️️ -a hotel owned by or affiliated with other properties economy/limited service - Ans ️️ -A level of service emphasizing clean, comfortable, inexpensive rooms that meet the most basic needs of a guest. Economy or limited service hotels appeal primarily to budget minded ...

Which of the following statements best describes employee empowerment? - Ans ️️ -Employee empowerment gives employees the authority to make on-the-spot decisions to respond to guest needs-decisions that used to be made only by managers. When an inquiry call is received by the sales department...

Noncommerical Food-Service Operation - Ans ️️ -They often provide 100% of the daily nutrition for people who rely on their services. Contract management companies sometimes run hospital food service operations under the direction of - Ans ️️ -Dietitians What is a potential disadvantage t...

Chapter 1 Noncommercial operations - Ans ️️ -o Schools o Hospitals o Military o Nursing homes. Hotel sales and marketing department - Ans ️️ -responsible for attracting guests to the property, making group bookings, and handling convention services. o Often involved with advertising a...

All of the following are resources available to supervisors except: A. Time B. Organizational goals C. Materials D. People - Ans ️️ -Organizational goals Which of the following management principles may be violated when food servers are also responsible meeting and greeting guests and buss...

Adjustment Factor (Standard Recipe) - Ans ️️ -The number by which the amount of each ingredient indicated in a standard recipe is multiplied to increase or decrease the recipe's yield, determined by dividing the desired yield by the original yield. Chaining Recipes - Ans ️️ -Including su...

What is the first service opportunity for CVB's? - Ans ️️ -When leisure visitors "bite on the promotional hook" offered through the bureau's marketing efforts. Who should answer a CVB's telephones? - Ans ️️ -The "director of first impressions"- someone with a cheery disposition who...