hmgt 3260 test 3 questions with complete solutions
A five star hotel can easily offer a quality product because of the
high rates they set. Conversely, a budget hotel, because of the
low rates set, cannot offer a quality product Correct Answers
False
A menu item that is categorized as a Plowhorse is one that is
popular but not contributing much to bottom line profits. What
can you do to try and improve this situation? Correct Answers
Consider both a and b as possible solutions
(try and control costs by decreasing portion size, try to slowly
increase the price listed on the menu)
A Primary indicator of the value of a resort site is the average
cost of a square acre of property. Correct Answers False
According to Bill Boothe's article, Modus Operandi, what is the
most popular Point-of-Sale method? Correct Answers Active
Server Post- checking
According to the course notes, your success as a manager
ultimately depends on your Correct Answers ability to manage
the numbers
Although developed to forecast costs and payroll, point-of-sales
systems also can be used to drive inventory management Correct
Answers True
, An amenity could possibly be an event at a club or resort that
provides a competitive edge. Correct Answers True
An automated system for reserving tee times is not
recommended, however Special Management Software can be
useful in other areas of Golf Course Management. Correct
Answers False
Establishing standards of operation at your club or resort could
help you to: Correct Answers Demonstrate the core operating
philosophies
Harold Geneen writes about two important traits that a leader
should have. What are they? Correct Answers Character and
competence
If a labor key indicator from one period seems off from past
periods what should you do? Correct Answers Compare this
indicator to the industry average to see if there is a cause for
concern.
If you want to know, on average how much each menu items
contributing to your expenses, you would calculate the Average
Contribution Margin. This is done by dividing the total Menu
Contribution Margin by the Total Menu Mix. Correct Answers
True
In most private clubs, it is the F&B director alone who
determines what food services will be offered and what the
pricing of those offerings will be Correct Answers False
A five star hotel can easily offer a quality product because of the
high rates they set. Conversely, a budget hotel, because of the
low rates set, cannot offer a quality product Correct Answers
False
A menu item that is categorized as a Plowhorse is one that is
popular but not contributing much to bottom line profits. What
can you do to try and improve this situation? Correct Answers
Consider both a and b as possible solutions
(try and control costs by decreasing portion size, try to slowly
increase the price listed on the menu)
A Primary indicator of the value of a resort site is the average
cost of a square acre of property. Correct Answers False
According to Bill Boothe's article, Modus Operandi, what is the
most popular Point-of-Sale method? Correct Answers Active
Server Post- checking
According to the course notes, your success as a manager
ultimately depends on your Correct Answers ability to manage
the numbers
Although developed to forecast costs and payroll, point-of-sales
systems also can be used to drive inventory management Correct
Answers True
, An amenity could possibly be an event at a club or resort that
provides a competitive edge. Correct Answers True
An automated system for reserving tee times is not
recommended, however Special Management Software can be
useful in other areas of Golf Course Management. Correct
Answers False
Establishing standards of operation at your club or resort could
help you to: Correct Answers Demonstrate the core operating
philosophies
Harold Geneen writes about two important traits that a leader
should have. What are they? Correct Answers Character and
competence
If a labor key indicator from one period seems off from past
periods what should you do? Correct Answers Compare this
indicator to the industry average to see if there is a cause for
concern.
If you want to know, on average how much each menu items
contributing to your expenses, you would calculate the Average
Contribution Margin. This is done by dividing the total Menu
Contribution Margin by the Total Menu Mix. Correct Answers
True
In most private clubs, it is the F&B director alone who
determines what food services will be offered and what the
pricing of those offerings will be Correct Answers False
