A responsibility for a meeting planner would be to...
Arrange for travel to, from, and around the meeting site
100
The mature destination is visited by
Dependables
100
The job outlook for hospitality and tourism is going to...
increase in the future
100
What is the probability of a product ceasing to exist within a limited amount of time?
Perishability
100
What is an assembly-line process by which food is prepared, plated, and expedited by teams at various food stations?
Production
200
Name at least two reason most American's travel.
Get rid of stress, to bring families closer, and to feel alive and energetic
200
What drastically changed tourism during the 1900s?
Mass production of the automobile and superhighways
200
What is the process of how money filters through a local economy?
The economic multiplier
200
How recently has the world experienced globalization?
the past 50 years
200
An on-site facility, such as a hospital or corporation, provide meals for non-profit or profit?
A profit
300
What type of owner does this describe: A person who owns a restaurant with its own image, menu, and ambiance.
Independent owner
300
What is the job title of the employee responsible for unlocking the restaurant and checking the start of operation sanitation and prep work?
Opening manager
300
The general manager of an operation is responsible for what?
Front and Back of house operations
300
Two primary concerns of modern travelers are...
Convenience and safety
300
This is a type of business that is set up through a franchise agreement, a contract between a franchiser and franchisee to sell a company's goods or services.
Franchise
400
List three characteristics that allow fine-dining restaurants to set themselves apart from casual-dining.
Price, service, ambiance.
400
In what areas of hospitality and tourism is technology most visible?
Marketing and communications
400
What does P.O.S. stand for in the restaurant industry?
Point Of Sale
400
This is an establishment where food-and-beverage business competes for customers.
Commercial site
400
Name three things large hotel chains or lodging facilities generally offer.
Catering functions: weddings, corporate banquets, and sales meetings
500
What are the five taste sensations?
Sweet, salty, sour, bitter, and umami.
500
Explain the difference between goods and services.
Goods are tangible items you can hold in your hands, services are intangible actions you perform with your hands.
500
What is FIFO and how is it used in the H&T industry?
First in First Out, It's an inventory system that requires older items to be used before more recently delivered items.
500
What is PAR stock?
The amount of each item that a restaurant wants to keep in stock to ensure that the establishment does not run out of an item before the next delivery.
500
Physiological needs apply to a person's needs for what?