
Lodging review part 3
Authored by Jeena Seals
Other
12th Grade
Used 25+ times

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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the Hazardous Analysis Critical Control Point (HACCP) system typically used for?
What is the Hazardous Analysis Critical Control Point (HACCP) system typically used for?
a restaurant sanitation control (RSC) program
a dining control point (DCP) program
a sanitary variance monitoring (SVM) program
a sanitation risk management (SRM) program
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the three main categories of food and beverage job positions?
What are the three main categories of food and beverage job positions?
supervisors, cooks, and greeters
managers, production staff, and service staff
executives, salaried, and hourly employees
chefs, cooks, and servers
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a key element in a typical spa resort experience?
gourmet dining
health and wellness
live entertainment
destination dining outlets
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cruise ships have become a popular resort experience for guest who:
prefer inexpensive vacations.
prefer to unpack once and be able to visit a variety of destinations.
prefer ocean voyages on a large ship.
prefer to just sleep and eat.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of following departments is generally considered a cost center?
maintenance
snack bar
front desk
gift shop
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of the night audit?
resolve room status discrepancies
close one business day and open the next day for transactions
verify posted entries and balance front office accounts
all of the above
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Occupancy percentage measures:
whether the property has reached its revenue goals.
how well marketing money is spent.
how successful the property is in attracting and selling rooms to guests.
how many guests use the hotel’s amenities.
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