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HAMG 1321 MIDTERM REVIEW Flashcards | StudBud
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HAMG 1321 MIDTERM REVIEW
HAMG 1321 MIDTERM REVIEW
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1
After the year 2012 the demand for
increased income is expected to drive the food service industry.
food service for baby boomers will decrease.
services will increase for retirees.
food service in all sectors will increase because of globalization.
2
Land resources are an important supply factor in the hospitality industry because of
existing operations and environmental pressures.
an increase in population mobility.
population growth and capital costs.
psychographics.
3
Travel & accommodation have reached levels equal to those prior to September 11.
true
false
4
Generic competition
is a consumer need to give up restaurant dining.
is a form of dealing.
is giving away inexpensive, generic products in a promotion.
is competition of food service with other industries.
5
Who is responsible for what and who reports to who is an aspect of
a social organization.
an empowerment organization.
a leadership organization.
a formal organization.
6
Advantages of being an independent operator are flexibility and fast decision making.
True
False
7
Learning on the job includes observation of the way the operation is organized & run.
true
false
8
The statement below which best summarizes a franchise agreement is:
franchisee agrees to contribute all resources necessary.
franchisor pays an initial franchise fee & continuing royalties.
a contractual relationship setting forth the rights & responsibilities.
limited to the financial obligations of each party.
9
Checking on the status of your employment application in person is not a good idea.
false
true
10
The informal organization refers to
a term used by some companies to describe their organization chart.
how relationships are arranged between departments.
the pattern of groups or cliques found within any social organization.
a style of management that emphasized the use of employees’ first name.
11
The hospitality industry offers excellent opportunities for
those trained in the kitchen.
people with various types of interests and capabilities.
entrepreneurs.
those studying to be managers.
12
In terms of career advancement, the hospitality industry calls for
a skill-centered education.
a specialized work.
a person with computer skills.
a broadly-gauged generalist.
13
An organization chart is a diagram of the formal organization of a company.
false
true
14
The strategy of pricing products lower is called
competitive pricing.
value pricing.
project gold.
couponing.
15
Midscale limited-service grew because baby boomers’ desire for informality & good value.
false
true
16
The Generation Y are
another term to describe conformity among baby boomers
the children born during the “baby bust.”
the children born immediately after the end of the baby boom.
none of the above
17
The baby boom refers to
high spending on their children
generation now aged 5 to 25.
surge in children born after WW II btw 1946 & 1964.
the repeated surges in young children t
18
The franchisee
often has less marketing info due to lack of reports.
is disadvantaged if there is a lack of franchisor field support.
maintains quality control staff in food manufacturing plants.
is able to respond to a changing marketplace by adding new menu items.
19
Increasing the size of the customer base
can be accomplished by suggestive selling
is done by increasing prices
is generally done with advertising, promotion, and word-of-mouth
is risky because it can result in decreased sales
20
Characteristics of fast food restaurants are domination by chains, simplified menus and operating formats.
True
False
21
The back of the house has as its main responsibility the
quality of service
cash control.
good working relationships with service staff
fast and efficient preparation of food.
22
Checking up on the status of your employment application in person is not a good idea.
true
false
23
The most important force driving changes in hospitality services is
the baby boom.
family structure.
consumer demand.
working women.
24
After the year 2012 the demand for
increased income is expected to drive the food service industry.
food service in all sectors will increase because of immigration.
food service for baby boomers will decrease.
services will increase for retirees.
25
The largest growth sector in food service has been off-premise sales.
True
False
26
Advantages in the mass media for chain specialty restaurants arise principally from
the willingness of consumers to identify with jingles & personalities.
simple messages, enormous spending, & the additive effect.
the fact that chains are represented in more markets.
public relations efforts in local media to backup national advertising.
27
The most productive worker in today’s society is the
manager.
apprentice-trained worker.
knowledge worker.
skilled worker.
28
An average check
is an example of a prime cost
total sales divided by the number of guest checks
is the total sales divided by the number of guests
is different from the average cover
29
Cost control in the back of the house is accomplished most effectively by
a POS system
purchasing practices.
keeping track of what guests eat and reducing portions if possible
portion control.
30
The “back of the house” of a restaurant refers to the
dining room and other areas used by the guest.
kitchen.
entry or foyer outside the dining room.
waiting area.
31
Forecasted growth in the food service industry over the next decade is expected to be
about equal to growth in the workforce overall.
exceed growth in the workforce overall.
negative.
far less than the workforce overall.
32
Land resources are an important supply factor in the hospitality industry because of
psychographics.
an increase in population mobility.
existing operations and environmental pressures.
population growth and capital costs.
33
The baby boom refers to
the repeated surges in young children
surge in children born after WW II btw 1946 & 1964.
high spending on their children
generation now aged 5 to 25.
34
A franchise
offers a business plan, but the risk is taken by the franchisee.
guarantees a profit no matter how small.
stipulates franchisor will give franchisee financial help if needed.
guarantees a profit depending upon the original investment.
35
The “back of the house” of a restaurant refers to the
kitchen.
dining room and other areas used by the guest.
waiting area.
entry or foyer outside the dining room.
36
Capital costs are
stockholder or owner’s expenses
costs that vary with the value of fixed assets
fee based on net capitalization imposed by local governments
unchanging, fixed costs
37
“Generation Xers”
favor formality and fine dining.
are relatively young and face a competitive job market.
are affluent, middle-aged yuppies.
are generally not price conscious.
38
Brand recognition advantages go to
independents because of personal acquaintances.
specialty chains bc the market has developed a preference for chains.
chain specialty operations because of their generally high-speed service.
specialty chains bc of their ability to use mass media effectively.
39
Psychographics refers to
people’s opinions.
all of the above.
people’s different patterns of activities.
people’s interests.
40
Making a profit means that
losses are covered by subsidies in institutional settings.
always making an excess of income over costs.
there is surplus after debts are paid
lose money if there is a “negative” profit
41
Important areas for observation in a field experience are
patterns in problem areas
management training, opportunities for advancement, and customer type.
uses of centralized systems
formal and informal organization, physical plant, and management style.
42
One reason cited in the text that some restaurant chains were bought by other chains was to
diversify
acquire capital.
downsize.
acquire locations.
43
When we define the hospitality industry, we mean
any operation that provides food and/or shelter to people away from home
all types of hotels and restaurants.
restaurants and hotels
a “hospice” for travelers.
44
Reducing costs in a restaurant
usually results from finding cheaper materials to make a food product
is best accomplished by cutting payroll
is less important than it appears
can result from improved efficiency
45
Empowerment in the front of the house refers to
training servers to not tolerate rudeness from guests.
the guest's right to personal satisfaction in the dining experience.
giving employees discretion to favorably affect the guest’s experience
the power management has to control the service transaction
46
An organization chart is a diagram of the formal organization of a company.
false
true
47
The notion of “liberality and good will”
is not really relevant to health care.
applies onlhy to commercial hospitality operations
can be applied to all aspects of hospitality.
has limited application in school lunch.
48
One reason cited in the text that some restaurant chains were bought by other chains was to
acquire locations.
diversify
acquire capital.
downsize.
49
Making a profit means that
losses are covered by subsidies in institutional settings.
lose money if there is a “negative” profit
the operation always makes an excess of income over costs.
there is surplus after debt
50
Sales promotion differs from advertising because
it is directed at increasing sales over a long period of time.
it includes other activities.
it excludes “deals.”
it includes all forms of media promotions.
51
Learning on a job may come from observation of the way the operation is organized & run.
true
false
52
The notion of a job benefit-mix implies there’s both learning and earning potential in a job.
false
true
53
To compete with casual restaurants, some fine dining restaurants have moved to a less formal atmosphere and lower prices
False
True
54
The top two restaurant chain types are hamburger and pizza.
True
False
55
Profit in a business is treated in two ways
Return on investment and return on asset.
Gross profit and net profit.
Return on investment and retained earnings.
Dividends and tax.
56
In the front of the house, supervision is
unnecessary since each server is in charge of their own station.
in the hands of the guest who decides whether to tip or not
ideally performed by a senior manager.
best accomplished indirectly.
57
Forecasted growth in the food service industry over the next decade is expected to be
far less than the workforce overall.
negative.
exceed growth in the workforce overall.
about equal to growth in the workforce overall.
58
Cost of sales is
bar (or beverage cost) less food cost
cost of product consumed by the guest
fixed costs
sales and marketing expenses
59
The hospitality industry is shaped by
sudden event such as the September 11th attacks.
some gradual changes such as demographic changes.
all of the above.
social and economic factors.
60
A POD is a
management term for a computer analysis.
specialized type of purchasing
marketing term for advertising in chain restaurants.
way of increasing market presence.
61
Today restaurants are combining brands of more than one company to increase sales.
False
True
62
In terms of career advancement, the hospitality industry calls for
a person with computer skills.
a specialized work.
a broadly-gauged generalist.
a skill-centered education.
63
The concept of life cycle is another way of saying that
once a concept reaches its peak sales, it’s all downhill
sales during the expansion period are greater than during maturity
that concepts need to be periodically redeveloped or replaced
concept blur is here to stay
64
Demographics refers to the changing political structure of a country.
true
false
65
The percentage of women in the work force
is increasing overall.
surpassed 50% in 1990.
is increasing in the employee ranks but decreasing in the managerial ranks.
was less than 50% as recently as 1980.
66
The most important force driving changes in hospitality services is
the baby boom.
consumer demand.
working women.
family structure.
67
Psychographics refers to
all of the above.
people’s opinions.
people’s interests.
people’s different patterns of activities.
68
Demographics refers to the changing political structure of a country.
false
true
69
Empowerment in the front of the house refers to
training servers to not tolerate rudeness from guests.
the power management has to control the service transaction.
giving employees discretion to favorably affect the guest’s experience
the right of the guest to personal satisfaction in the dining experience.
70
The stakeholders in restaurants are
guests, employees, and owners
people who are owed money by the restaurant
guests, owners, and the government
stockholders, suppliers, and guests
71
Some factors causing change in the hospitality industry are
stagnant management
trade barriers, sanitation, security, and internal competition.
competition, service, technology, security, and diversity.
tourism, empowerment, sanitation, service, and prices.
72
Profit in a business is treated in two ways
Gross profit and net profit.
Return on investment and retained earnings.
Return on investment and return on asset.
Dividends and tax.
73
Important areas for observation in a field experience are
patterns in problem areas
uses of centralized systems
formal and informal organization, physical plant, and management style.
management training, opportunities for advancement, and customer type.
74
When more than one manager is present in a food service operation
they generally have entirely different roles and responsibilities.
their function is to support each other in the front of the house
they must act as a team to maintain costs and quality standards
their primary responsibility is to insure profitability.
75
The informal organization refers to
a term used by some companies to describe their organization chart.
a style of management that emphasized the use of employees’ first name.
the pattern of groups or cliques found within any social organization.
how relationships are arranged btw departments.
76
The percentage of women in the work force
was less than 50% as recently as 1980.
surpassed 50% in 1990.
is increasing in the employee ranks but decreasing in the managerial ranks.
is increasing overall.
77
A profit-and-loss statement is also called
an accounting statement
a statement of income and expense
a statement of sales, controllable expense, and capital costs
a profit statement
78
Travel & accommodation have reached levels equal to those prior to September 11.
false
true
79
Economy of scale means
that reductions in total cost are made.
the opposite of the “additive effect.”
as chains grow, unit cost of centralized activities decrease
advertising benefits are more advantageous to independents
80
Controlling costs and quality in the back of the house
are parallel activities with food production.
are under different groups of managers
are under different groups of managers
cannot be combined.
81
Demographics refers to the changing political structure of a country.
true
false
82
The hospitality industry offers excellent opportunities for
those trained in the kitchen.
entrepreneurs.
those studying to be managers.
people with various types of interests and capabilities.
83
Quick service restaurants are dominated by chains because of
Simple management
frequent internal transfers of managers
Small crew size
Economies of scale and highly standardized product
84
People spending more time at home, or the “cocooning” trend, will affect the food industry to a great extent.
True
False
85
Some factors causing changes in the hospitality industry are
trade barriers, sanitation, security, and internal competition.
competition, service, technology, security, and diversity.
tourism, empowerment, sanitation, service, and prices.
stagnant management
86
the most productive worker in today’s society is the
knowledge worker.
skilled worker.
manager.
apprentice-trained worker.
87
The notion of a job benefit-mix implies there’s both learning and earning potential in a job.
false
true
88
Mid-scale limited-service grew because baby boomers’ desired informality & good value.
true
false
89
Most modern executive chefs do not cook, but focus on managing food costs, labor costs and other operational expenses.
True
False
90
Advantages in the mass media for chain specialty restaurants arise principally from
public relations efforts in local media to backup national advertising.
the fact that chains are represented in more markets.
the willingness of consumers to identify with jingles & personalities.
simple messages, enormous spending, & the additive effect.
91
“Generation Xers”
are relatively young and face a competitive job market.
are generally not price conscious.
are affluent, middle-aged yuppies.
favor formality and fine dining.
92
The “job benefit mix” means
the money and knowledge gained from any job.
psychological benefits
the compensation package
the benefit to be gained by working in a range of different jobs.
93
Midscale limited-service grew because baby boomers’ desire for informality & good value.
true
false
94
The hospitality industry is shaped by
sudden event such as the September 11th attacks.
some gradual changes such as demographic changes.
social and economic factors.
all of the above.
95
When we define the hospitality industry, we mean
travel
a “hospice” for travelers.
all types of hotels and restaurants.
any operation that provides food and/or shelter to people away from home
96
When discussing independents and chains
there are few competitive advantages of independents
the role of chains is changing but the independent has remained static
franchised units have aspects in common with chains but not independents
independents have strengths in areas chains find difficult to compete
97
Knowing who is responsible for what and whom to report to is an aspect of ____
a formal organization.
an empowerment organization.
a leadership organization.
a social organization.
98
Controllable expenses are
variable costs
interest, rent, and taxes
none of the above
programmed fixed costs
99
The “job benefit mix” means
the benefit to be gained by working in a range of different jobs.
psychological benefits
the compensation package
the money and knowledge gained from any job.
100
Food cost is generally higher in
Casual restaurants
fine dining restaurants
family restaurants
QSRs
