Multiple Choice
- (TCO A) Which of the following is not a common promotion used in the lodging industry?
- (TCO A) Which department offers the highest profit margins?
- (TCO A) Critical to the successful executive chef’s skill set is the ability to ______
- (TCO A) The progress of the reservations received against the number blocked out is called the:
- (TCO B) RevPAR is a product of
- (TCO B) A daily analysis report generated by the reservations department includes the number of ______.
- (TCO C) This person is normally in charge of carpet repairs, wall washers, window washers, drapery cleaners, and shampooers.
Short Answers
- (TCO A) What are the mathematics of yield management, including ADR, occupancy percentage, and RevPAR? How are these calculated?
- (TCO A) What are the key functional areas of the Rooms Department in a full-service lodging establishment? Briefly discuss what the role is of each functional area.
- (TCO B) Explain and evaluate the organizational structure and functions of the Guest Services staff in a full-service hotel. Include the staff positions and what their roles are in the front office department.
- (TCO B) Describe the process of a night audit and the activities of a night auditor.
- (TCO C) Describe in detail the roles and responsibilities of an executive housekeeper. Whom does this person report to?
- (TCO C) Examine the five elements that are involved in most accidents in a lodging operation. How do they relate to the housekeeping staff? Give examples.