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Lodging review part 3

Authored by Jeena Seals

Other

12th Grade

Used 25+ times

Lodging review part 3
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. What is the Hazardous Analysis Critical Control Point (HACCP) system typically used for?

  1. a restaurant sanitation control (RSC) program

  1. a dining control point (DCP) program

  1.  a sanitary variance monitoring (SVM) program

  1. a sanitation risk management (SRM) program

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. 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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