introduction to hospitality managment test 1

1

Manal Sanhaji

Professor Karen Weil

Introduction to Hospitality

Final Exam

True or False (3 points each)

1. Receiving occurs when delivered and is a critical point of control. TRUE

2. Restaurant managers are responsible for the overall operation of the restaurant including

forecasting, accounting, marketing, staffing, training, and guest satisfaction. TRUE

3. Food service in the K12 setting provides a different set of challenges than food service in

the collegiate setting yet both must provide nutritious meals that students wish to

purchase and eat. TRUE

4. The National Park Service is responsible for preserving and maintaining lands designated

for public use and are charged with protecting the ecosystem, endangered plant and

animal species, and honoring historic sites. FALSE

5. The contract is a legally binding document that clearly defines the services and

arrangements, pricing, and dates agreed upon by both parties. TRUE

6. Convention centers host only large events including expositions and large conventions.

FALSE

7. Event management does not require skills that would include marketing, financial

management, planning, organization, and human resources. Those are taken care of by

other departments/persons within the company. FALSE

8. A manager is someone who creates the vision of the company’s goals and objectives.

FALSE

9. A key component of any strategic plan is the SWOT analysis which is used to look

closely at the strengths and wishes of the business, opportunities for growth, and potential

threats to success. TRUE

10. Empowering staff is no longer considered the best method of managing staff. FALSE

Food Cost problem (10 points)