WorksheetsUnit 4 Hospitatlity 2
Total questions: 62
Worksheet time: 31mins
Name
Class
Date
1.
The art of taking all information into consideration to make sound, informative money decisions is called
a)
cost control.
b)
cash control
c)
revenue management.
d)
financial management.
2.
Which is an example of a revenue center in the hospitality and tourism industry?
a)
Maintenance
b)
Merchandise
c)
Housekeeping
d)
Training
3.
What generates income through the sale of services or products to guests?
a)
Cost center
b)
Marketing
c)
Accounting
d)
Revenue center
4.
The food and beverage department of a hotel is a
a)
sales department.
b)
revenue center.
c)
cost center.
d)
marketing department.
5.
Numbers or percentages that show how a business is performing is called a
a)
price point.
b)
operating budget.
c)
business volume.
d)
key performance indicator.
6.
What is the occupancy percentage for a 390-room property that has a current occupancy of 160 rooms?
a)
2.4%
b)
41%
c)
24%
d)
410%
7.
On Wednesday, The Dupont hotel sold 320 rooms and made revenue of $95,000. What is the average daily rate?
a)
$296
b)
$336
c)
$30,400
d)
$30,400,000
8.
The ratio of rented or used space to the total amount of available space is called
a)
RevPar
b)
RevPash
c)
average daily rate.
d)
occupancy percentage.
9.
The ratio used to measure financial performance is called
a)
RevPar.
b)
RevPASH.
c)
prime cost percentage.
d)
occupancy percentage.
10.
What is the simplest and most common foodservice KPI?
a)
RevPar
b)
Average check
c)
Occupancy percentage
d)
Average daily rate
11.
Salvatore’s Restaurant sales today were $5,300 and the restaurant served 250 guests. What is the average check?
a)
$13.25
b)
$21.20
c)
$25.00
d)
$47.16
12.
Sonny’s Bar and Restaurant had daily sales of $7,300.20, labor costs of $1,866.30, and food costs of $2,100.10. What is the prime cost percentage?
a)
18%
b)
25%
c)
28%
d)
54%
13.
Chinese Dynasty has 60 seats and they are open from 12 p.m. to 10 p.m. Today’s sales were $8,450.10. What is the RevPASH?
a)
$7.04
b)
$14.08
c)
$71.00
d)
$140.83
14.
The Chapman Hotel has $400,000 in room revenue and has 2,500 square feet of meeting space. What is the RPSF?
a)
$41.66
b)
$150.00
c)
$160.00
d)
$2,500.00
15.
Downtown Cruise Line has 2,380 people on the ship and the capacity is 3,000. The passenger capacity is
a)
.79%
b)
1.2%
c)
12.60
d)
79%
16.
There are 3,000 passengers on a cruise ship that has a capacity for 4,000 passengers. What is the passengers carried versus passenger capacity percentage (PC/PC)?
a)
75%
b)
7.5%
c)
133%
d)
13.3%
17.
The way towels are folded and arranged in a hotel guestroom is an example of a(n)
a)
performance standard.
b)
productivity standard.
c)
standard operating procedures.
d)
effective productivity.
18.
The amount of effort required for a certain task is known as the
a)
job description.
b)
performance standard.
c)
employee performance evaluation.
d)
productivity standard.
19.
In which areas is the executive housekeeper responsible for establishing housekeeping standards?
a)
Performance and quality
b)
Performance and productivity
c)
Productivity and quality
d)
Productivity and effectiveness
20.
A laundry attendant earns money that is tied directly to the number of hours he works. This is called
a)
controlled labor.
b)
fixed labor.
c)
variable labor.
d)
fixed cost.
21.
The executive housekeeper has to determine the number of people needed to operate the housekeeping department during a shift. Which document helps her?
a)
Room status report
b)
Staffing guide
c)
Safety data sheet
d)
Employee handbook
22.
During her performance evaluation, a room attendant is told that she takes too long cleaning each room. What is she being measured against?
a)
Room status reports
b)
Staffing guides
c)
Performance standards
d)
Productivity Standard
23.
Assume the Wayfair Hotel has 375 rooms. A room attendant can clean 15 rooms during a shift. Assuming the hotel is fully occupied, how many room attendants will you need for a shift?
a)
25
b)
20
c)
30
d)
28
24.
The housekeeping department spends money but makes no direct revenue. It is considered a(n)
a)
operating center.
b)
revenue subsidy center.
c)
secondary tier department.
d)
support center.
25.
Par levels are determined based on the type of
a)
quality.
b)
inventory.
c)
guests.
d)
guestroom.
26.
At a property that has a total of 300 beds and a three-par level linen standard, housekeeping will need to maintain a par of how many sets of sheets in inventory in order to have sufficient stock for one day’s operation?
a)
150
b)
300
c)
600
d)
900
27.
In a guestroom, which item is recycled?
a)
Shampoo
b)
Cleaning chemicals
c)
Toilet paper
d)
Sheet linen
28.
The laundry cycle revolves around the hotel’s
a)
inventory.
b)
stockout.
c)
par level.
d)
guestrooms.
29.
How many par levels are strongly recommended for hotels to have on hand?
a)
One
b)
Two
c)
Three
d)
Four
30.
Consumable goods that have to be ordered each time, such as shampoo or toilet paper, are known as
a)
recycled inventory.
b)
non-recycled inventory.
c)
sustainable inventory.
d)
single-use items.
31.
The efforts made by the staff in conjunction with guests to be more economically and environmentally friendly is known as
a)
sustainable purchasing.
b)
green practices.
c)
environmental savings.
d)
sustainable promotion.
32.
An organization’s ability to manage how much money it spends is called
a)
cash control.
b)
cost control.
c)
debt consolidation.
d)
financial independence.
33.
In a restaurant, the three controllable costs are
a)
rent, utilities, and labor.
b)
food, beverage, and labor.
c)
equipment, food, and beverage.
d)
utilities, equipment, and food.
34.
The policies and procedures an operation uses to handle cash and credit card payments is called
a)
cash flow.
b)
cost control.
c)
cash control.
d)
financial accounting.
35.
Which is an example of overhead?
a)
Food
b)
Beverage
c)
Labor
d)
Insurance
36.
Antonio’s Restaurant generated $500,000 in food revenue during the month of April. The restaurant’s food cost for that same month was $200,000. What was Antonio’s food cost percentage for the month of April?
a)
20%
b)
30%
c)
40%
d)
50%
37.
Which expense is variable?
a)
Lease payments for restaurant space
b)
The cost of purchasing food ingredients
c)
The amount of taxes paid on a property
d)
Money pad toward public liability insurance
38.
The manager at Jack’s Boatyard Grill is trying to calculate the menu sales price for a portion of chicken that costs the restaurant $3.00. The desired food cost percentage is 25%. What is the menu sales price for this item?
a)
$7.50
b)
$10.00
c)
$12.00
d)
$17.50
39.
The owner of Sampson’s Bar is trying to calculate the pour cost percentage for its signature cocktail. The cost to make the cocktail is $4.00 and the sales price of the cocktail is $10.00. What is the pour cost percentage?
a)
4%
b)
40%
c)
400%
d)
4000%
40.
What is the largest cost in a foodservice operation?
a)
Food
b)
Labor
c)
Beverage
d)
Utilities
41.
The financial plan for a specific period of time is called a(n)
a)
balance sheet.
b)
operating budget.
c)
profit and loss statement.
d)
cash flow statement.
42.
A collection of sales and cost information over certain time period is a(n)
a)
operating budget.
b)
balance sheet.
c)
cash flow statement.
d)
profit and loss statement.
43.
A software system used to record and manage labor hours, sales, and inventory is called
a)
inventory sales management.
b)
accounting system.
c)
point-of-sale system.
d)
productivity management.
44.
An orderly and systematic approaching to purchasing a product is called
a)
purchasing.
b)
receiving.
c)
procurement.
d)
stocking.
45.
The Crabshell Restaurant has run out of salmon and can no longer offer this as a dining option this evening. This is an example of a
a)
par level.
b)
safety stock.
c)
stockout.
d)
procurement.
46.
What should a receiving clerk receive with each delivery?
a)
Invoice
b)
Purchase order
c)
Credit memorandum
d)
Inventory record
47.
What is the extra amount of stock that a restaurant may keep on hand so that it does not run out?
a)
Stockout
b)
Safety stock
c)
Procurement
d)
Par level
48.
A written document that states that the vendor will reimburse the operation for returning the rejected item is called a(n)
a)
invoice.
b)
purchase order.
c)
credit memorandum.
d)
return memo.
49.
The quantity of an item that an organization should have on hand is called
a)
par level.
b)
stockout.
c)
safety stock.
d)
procurement.
50.
Which is an example of a nonperishable product?
a)
Eggs
b)
Flour
c)
Meat
d)
Milk
51.
Which inventory method assumes that older inventory is used up before newer inventory?
a)
FIFO
b)
LIFO
c)
Weighted average
d)
Specific identification
52.
A nonperishable product is any item that does not readily support the growth of
a)
fungi.
b)
mold.
c)
pathogens.
d)
bacteria.
53.
At what temperature should food in refrigerated storage be held?
a)
Below 0°
b)
0°
c)
41° or lower
d)
Above 41°
54.
The temperature of the storeroom should be between
a)
0° to 20°
b)
30° to 40°
c)
50° to 70°
d)
75° to 85°
55.
What occurs when a product is removed from inventory and sent to a specific department for use?
a)
Receiving
b)
Procuring
c)
Issuing
d)
Selling
56.
A formal request for items to be issued from storage is called a
a)
work order.
b)
purchase order.
c)
sales record.
d)
stock requisition.
57.
A tool that managers use to look at current business trends and predict how these will affect future business is called
a)
projecting.
b)
analyzing.
c)
forecasting.
d)
requisitioning.
58.
Which document summarizes the amount of cash and cash equivalents entering and leaving a company?
a)
Balance sheet
b)
Income statement
c)
Cash flow statement
d)
Operating budget
59.
The total amount of money a business receives for products and services in the day to day operation of the business is called
a)
profit.
b)
income.
c)
sales.
d)
revenue.
60.
The equation a profit and loss statement is based on is
a)
Revenue x Sales = Profits
b)
Sales ÷ Revenue = Profits
c)
Revenue – Expenses = Profits
d)
Expenses + Revenue = Profits
61.
A way to price menu items based on how much a guest is willing to pay rather than
4 lines
62.
how much an item costs to produce is called
a)
cost control.
b)
perceived value pricing.
c)
inventory pricing.
d)
sale pricing.
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