Assignmemnt

Question 1
The __________ is the difference between the cost of preparing the item and its selling price.
list price
contribution margin
retail margin
return on investment

Question 2
__________ was developed by Smith Travel Research and is calculated by dividing room revenue by the number of rooms available.
Revenue per available room
Cost analysis
FIFO
Assess viability

Question 3
Bar efficiency is measured by the __________.
pour/cost percentage
food/cost percentage
labor hours percentage
ROI percentage

Question 4
The __________ houses the electronic database in the CRO.
central reservation system
revenue management system
transportation system
on-call system

Question 5
The rooms division works together to please guests and is comprised of reservations, front office, housekeeping, concierge, guest services, communications, and __________.
security
general manager
restaurant servers
bartenders

Question 6
Environmentally conscious companies practice __________ to avoid further environmental degradation.
fleet management
pest control
green painting
sustainable lodging

Question 7
Systems and procedures aimed at protecting the personal property of guests and employees and the hotel itself will include the following elements:
valets, concierge, bellmen, desk attendants.
OSHA requirements, SOP's, FIFO rules.
security officers, key cards, catastrophe plan, employee ID cards.
limited service, restricted access, closed doors.

Question 8
The __________ governs the sale of alcoholic beverages and dictates that owners and operators of drinking establishments are liable for injuries caused by intoxicated customers.
health department
dram shop legislation
hotel general manager
executive committee

Question 9
The establishment of __________ systems designed to make pricing decisions is a technology innovation utilized to maximize profits.
HVAC
catering and event management
revenue management
green recycling

Question 10
Fast access to guests' accounts is required by large hotels because of their high priority of __________.
revenue maximizing
guest satisfaction
reduction in labor costs
adequate employee breaks.