HOSP 310 Final Exam DeVry

HOSP 310 Final Exam - DeVry

Question 1. 1. TCO 6. How are other types of businesses in the community now competing with restaurants? (Points : 4)

Question 2. 2. TCO 6. Discuss the phenomena of celebrity-theme restaurants. Why do some fail and some succeed? (Points : 4)

Question 3. 3. TCO 6. Why is the purchasing, receiving, storing, and issuing cycle so critical to the financial stability of a foodservice facility? (Points : 4)

Question 4. 4. TCO 6. Why do some culinarians take offense at being labeled a "foodservice professional"? Use your knowledge of the history of culinary arts to justify your answer. (Points : 4)

Question 5. 5. TCO 6. Managed services are thought of as being one of the most lucrative segments of foodservice. What factors allow this sector to thrive financially? (Points : 4)

Question 6. 6. TCO 1. Describe and explain four major segments of the Hospitality Industry in clear language with concrete examples. (Points : 4)

Question 7. 7. TCO 1. Explain what other kinds of institutions or establishments does the hospitality industry include besides hotels and restaurants? (Points : 4)

Question 8. 8. TCO 10. Where have the most recent security technology changes taken place in hotels? (Points : 5)

Question 9. 9. TCO 8. Discuss the rationale behind the national park service. Do you think this concept has outlived its original mission? (Points : 5)

Question 10. 10. TCO 10. How is the Internet being used in food service competition? (Points : 5)

Question 11. 11. TCO 8. Recreation for the armed forces is viewed as critical to national security. Rationalize this assertion. (Points : 5)

Question 12. 12. TCO 2,3. List and carefully explain 3 factors affecting increased travel and tourism, today. (Points : 6)

Question 13. 13. TCO 7. How is the wellness trend evolving truth-in-menu ethics in the restaurant industry? Also, explain how the same trend is evolving menu planning for people with heart conditions and for those who prefer alternative diets such as vegetarianism? Describe one specialty entree for a customer on a special diet (you may select the diet preference such as low salt, high carb, or low fat). (Points : 10)

Question 14. 14. TCO 7. Outline the scope of college and university food services. What are the advantages of managing a college dining hall versus a commercial restaurant? (Points : 10)

Question 15. 15. TCO 1. You are a service manager for a national airline preparing to leave on a transcontinental flight from New York City to San Francisco. List the moments of truth your customers will encounter from the time they arrive at the terminal to the time they land in LA. (Points : 6)

Question 1. 1. TCO 4. Design a one day activity list for children at an all-inclusive spa retreat. The idea is to provide activities between traditional meal periods so that the childrens parents can also purchase other spa activities and be child-free for periods during the day. Keep in mind all of the basic

Question 2. 2. TCO 3. Design a two day, all inclusive Spa-Wellness Packages for a couple, Include the hotel room ambience, spa facilities, and services contained in a complete package. The theme is Valentine"s Day! (Points : 10)

Question 3. 3. TCO 10. Studies have shown a direct correlation between recreation and leisure to wellness. Do you agree with this assertion? Justify your answer. (Points : 10)

Question 1. 1. TCO 1. Given today"s economy, is vertical integration a smart financial move? Justify your answer. (Points : 10)

Question 2. 2. TCO 4. Make an argument that the night auditor and the housekeeper are the backbone of hotel operations. (Points : 10)

Question 3. 3. TCO 4. Compare the management structure of a franchise casual restaurant to that of a privately owned and operated restaurant. Outline the reasons for the differences and discuss how one could organize the individual operations. (Points : 10)

Question 4. 4. TCO 4. Discuss the multiplier effect of tourism dollars on a community. Could you argue that the effect is not always positive? Defend your position with examples. (Points : 10)

Question 6. 6. TCO 5. Discuss the primary duties of the Director of Food and Beverage. Why is this position so critical in a full-service hotel? (Points : 10)

Question 7. 7. TCO 5. List the steps in the guest cycle. Is one step more important than another? Why or why not? (Points : 10)

Question 8. 8. TCO 5. Differentiate between meetings, expositions, and conventions. (Points : 10)

Question 9. 9. TCO 6. Discuss the importance of matching the restaurant"s concept to the location. (Points : 10)

Question 10. 10. TCO 12. Discuss the pros and cons of an internship program, a job shadowing program, and a mentoring program. Which do you think is the most effective and why? (Points : 10)

Question 11. 11. TCO 12. Some argue the Internet has diminished the need for travel agents. Others boast the travel agent offers a unique level of personalized service the Internet lacks. Profile the customer that would utilize a travel agent versus the typical internet consumer. (Points : 10)

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HOSP 310 Final Exam DeVry