Exam 2
Created by Emeline Sabato
| Term | Definition |
|---|---|
What obligation does sustainable tourism place on society? | A broad-based obligation. |
What is the primary difference between club management and hotel management? | Club members feel more ownership of the property than hotel guests. |
What is the largest source of income for most cruise lines? | Fares |
What do steamboat cruises provide? |
A unique American experience, providing a chance to see America's heartland. |
What type of leader inspires others to achieve more than they believed possible? | Transformational leader. |
What is the act of getting the most done with the fewest number of inputs? | Efficiency. |
What does decision-making in hospitality include? | Scheduling employees, deciding menu items, or determining the mission of the business. |
Why do businesses use managed food services? | Quality and financial arrangements are better. |
What does feeding military personnel include in managed services?
| Feeding troops, officers in clubs, dining halls, and military hospitals. |
What are some driving forces and trends in college campus foodservice? | Branded concepts, privatization, campus cards, and computer use. |
What does the leisure and recreation segment of managed services include? | Stadiums, arenas, and parks. |
What is one benefit of the hub-and-spoke system? | Larger-capacity planes can be used. |
What is the multiplier effect in tourism? | New money spent by tourists and then re-spent by hotels and restaurants in the community. |
How is recreation defined? | Refreshment of strength and spirit. |
What are large facilities where meetings and expositions are held, usually in city centers, called? | Convention centers |
Which company is credited with inventing cruising? | Peninsula and Oriental Steam Navigation Company |
How long does the average cruise last? | 7 days or less |
What is the highest ranking position on a cruise ship? | Captain |
What leadership practice involves challenging the process? | A leader who is active, searches for opportunities, and experiments and takes risks. |
What is a perishable product in hospitality? | A hotel room not sold today is lost revenue. |
What does S.W.O.T stand for in S.W.O.T analysis? | Strengths, Weaknesses, Opportunities, Threats. |
What advantage do managed services have compared to commercial operations? | Being able to predict the number of meals and portion sizes. |
What do inflight foodservice management operators do? | Plan menus, develop product specifications, and arrange purchasing contracts. |
What is a major challenge in elementary and secondary school foodservice? | Balancing salability with good nutrition. |
Why is budgeting easier with on-campus college foodservice? | Students have prepaid for their meals and their numbers are easier to forecast. |
How have managers of health care operations increased cash sales? | By developing concepts like medical malls with retail shops, bakeries, catering, and restaurants. |
What are companies that operate their own food service operations called? | Self-operators. |
What does interdependency between various segments of the hospitality industry mean? | Each segment, to an extent, depends on another for business. |
What is the relationship between recreation and wellness? | There is a direct relationship. |
What were the other two ships built by the White Star Line alongside the Titanic? | Olympic and Britannic |
Why did air-cruise packages make cruising an option for many passengers? | It enabled more passengers to reach the embarkation point. |
What is the average age and marital status of a cruise passenger? | About 46 years old and married |
What income level does the luxury segment of the cruise industry cater to? | Over $150k per year |
What are regional cruises considered? | The most popular, often specializing in one area such as the Caribbean. |