Questions and Answers of Accounting Essentials For Hospitality Managers

Why do you think the failure rate is higher for independent restaurants than franchise restaurants?LO.1
Why do more restaurants fail than hotels?LO.1
What are the two factors that make up prime cost in the restaurant industry?LO.1
How has labor cost changed over the last 20 years in relation to health benefits?LO.1
Why should restaurant managers not staff at the same levels throughout the day?LO.1
Name three methods of food cost incurred in which potential revenue is lost.LO.1
Hotels that are considered business hotels would more likely discount their rates during what part of the week?LO.1
In up-selling a particular item in the hospitality industry, the seller must emphasize what characteristic in what they are selling?LO.1
The top-down approach attempts to sell in the hotel industry what priced rooms first?LO.1
Name three areas within the hotel where effective energy management principles could be utilized to reduce energy costs.LO.1
Name the statistics in the hotel industry that may cause labor costs to vary.LO.1
Why would it not be cost effective to purchase food for a restaurant from a supermarket?LO.1
What are the incentives for restaurants to purchase larger quantities of various food items?LO.1
Why is the perishability factor important in the hotel industry?LO.1
Why should restaurants use portion control as a means of controlling costs?LO.1
What are three factors that reduce the portion a particular cooked from AP (as purchased) form to EP (edible portion)?LO.1
Why is service an intangible?LO.1
Why is it important for hospitality managers to be able to visualize intangibles?LO.1
What are the job description responsibilities of a cook or sous chef?LO.1
You notice that your coworker takes home notepads, pens, and office calculators. Do you report their behavior?LO.1
A guest is injured when the bed collapses in her guestroom. The hotel is aware that the bed frames are old and have had six others collapse injuring guests but has decided not to order 4,000 new beds
A front desk manager decides not to rent a room to someone who is transgendered. This is not against the law.LO.1
The law requires that only have to pay your employees $7.25 as minimum wage. Do you decide to reduce pay and maintain current employment numbers or lay off employees to maintain a higher pay rate,
A guest checks in at midnight and angrily requests a suite. You know that there are none available, but you overhear a front desk clerk promise that they can get one in the morning.LO.1
Would you reach a different decision if money was not involved?LO.1
Are my personal goals or values effecting my decision?LO.1
How would I feel if my decision was published in the newspaper?LO.1
Am I proud of the decisions that I am making?LO.1
Explain the difference between mediation and arbitration.LO.1
Jose is suing the Rockin’ Hotel for negligence when the hotel’s shuttle bus driver closed the shuttle van door on Jose's foot, breaking it. Jose files his complaint in the appropriate court,
What are three sources of the laws that are required to be followed by businesses in the hospitality industry?LO.1
What are the limitations of litigation?LO.1
Why is it important to consider legal limitations and ethical limitations to business decisions?LO.1
Briefly describe the priorities and focus of a successful hotel management team.LO.1
List the various divisions and operating deparments within a hotel.LO.1
Describe each department's role in achieving the hotel's profitability.LO.1
Draw an organization chart that illustrates the structure of a hotel’s management team.LO.1
Explain how each department contibutes to a property’s ability to meet or exceed the expectations of the hotel's guests.LO.1
Explain how information technology assists inthe successful management of a hotel operation.LO.1
What is the difference between commercial and noncommercial food service establishments?LO.1
What are the three different types of restaurants discussed in this chapter?LO.1
Whatis the difference between the different types of restaurants (quick-service, casual, and upscale dining restaurants)?LO.1
What are some types of noncommercial food service outlets discussed in this chapter?LO.1
Describe the traditional path for career advancement within restaurant operations. What are some variations to this path?LO.1
Whatis the title of the person who is in charge of the Front of the House (FOH)? Back of the House (BOH)? What position is second in the chain of command in both of these areas of operation—FOH and
List the traditional work positions of front line employees in both the FOH and BOH.LO.1
Briefly describe 4 to 5 duties of the restaurant manager. Select one, and further explain why it is important to the overall success of the restaurant operation.LO.1
What is menu engineering?LO.1
Describe how menu engineering practices influence a restaurant's profitability.LO.1
Why is it important that alcohol is considered to be a drug?LO.1
What are some steps that a responsible company can take to ensure that alcohol is being served responsibly?LO.1
What are the benefits to being socially responsible regarding the service and sale of alcoholic beverages?LO.1
What is the most effective sales tool for beverages?LO.1
Given so many “harsh realities”t ob alance the glamour of the beverage business, why do you suppose that it remains a LO.1
popular career path for hospitality graduates?LO.1
Why do you suppose nonalcoholic beverage establishments were included in this chapter?LO.1
What are some current trends that may give us a clue as to the future oft his segment of the industry?LO.1
How can a beverage manager stay abreast of changes in the industry that can affect their business?LO.1
Discuss several advantages and disadvantages of working in the hospitality industry.LO.1
List skills and qualities necessary to become a successful manager.LO.1
What are some common interview questions, and how would you answer?LO.1
What are three questions you could ask a potential employer while being interviewed?LO.1
How would you go about securing an internship?LO.1
How can you research salary ranges of hospitality management positions?LO.1
What is the purpose of your resume?LO.1
Develop a resume, cover letter, and thank-you letter for a position offered in your local newspaper.LO.1
Define what is brand is describe how it is related to multichain operations. Explain with an example.LO.1
What are the key elements of a multiunit chain operation in hospitality?LO.1
Howis brand management related to franchising? Explain with an example.LO.1
Describe the four business forms that exist in hospitality chain or multiunit operations.LO.1
What are some of the key advantages and disadvantages of hospitality chain or multiunit operations?LO.1
Identify five major hotel and restaurant chain operations in hospitality. Pick one chain from each segment and research the different brands they operate. Describe how are the brands different from
Define contract management services.LO.1
What is a hotel management contract?LO.1
Describe three key provisions of a hotel management contract.LO.1
What are some of the challenges hotel management contractors face today?LO.1
What are the two terms used today to describe contract food service management?LO.1
Describe the market segments in the contract food service management industry.LO.1
Name the three key contract food service management companies.LO.1
What are some of the benefits of a career in contract food service management?LO.1
Why is the hospitality industry referred to as a“people” business?LO.1
What are the three separate parts of the economy described by the author? Define each.LO.1
Describe the major shift in the economy concerning manufacturing industries and service industries.LO.1
What is the product in a service economy?LO.1
Who judges the quality level of service?LO.1
What are the skills necessary to survive in the service economy?LO.1
Describe the various segments of the hospitality industry.LO.1
Describe the current trends in the food service industry. How and why are they changing?LO.1
List three to five factors that influence decisions concerning a meal away from home.LO.1
What is fusion cuisine?LO.1
What is a challenge of the noncommercial food industry?LO.1
Describe the different attributes of the private club segment of the hospitality industry.LO.1
What are the common menu choices of fast-food restaurants?LO.1
What types of venues are likely to cater to or hold special events?LO.1
What makes working in stadiums and arenas a unique challenge?LO.1
Give six examples of different types of lodging.LO.1
What is the range of employees per guest room ratio? How does that vary within the lodging industry?LO.1
What are the different types of food services you will find in many hotels?LO.1
What type of lodging management skills would be needed to run a mega-property in Las Vegas?LO.1
What is meant by the concept that a guest room is perishable?LO.1

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