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FBLA Hospitality Management
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FBLA Hospitality Management
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25 Questions

1. Social Organization; Influential Workers/Leaders

2. Amount For Money Required To Pay For Each Person's Food Service A Day

3. A Function Of A Marketing Information Management System That Involves Collecting Data From Internal And External Sources On An Ongoing Basis

4. Theme Restaurants Where Diner's Experience Is Centered Around Entertainment Provided By Restaurant Stage-Set Decor

5. Ethnic Variety As Well As Socioeconomic And Gender Variety In A Group/Society

6. Room Occupancy Percentage; Number Of Rooms Occupied Divided By Rooms Available

7. Unrewarded Job Of Cleaning The Kitchen And The Back Stage Of The Hotel And Is In Charge Of Pest Control And Inventory

8. The Buying Of Goods And Services For Use Of A Business

9. 1. Make Guest Feel Welcome 2. Wants To Make Things Work For Guest 3. Makes Sure Operation Continues To Provide Service While Making A Profit

10. 6 Minutes To Change Bedding

11. The Amount/Quantity Of Goods And Services That Consumers Are Willing To Buy At Various Prices

12. A Rate Based On Total Sales For The Day Divided By The Total Number Of Sold Rooms

13. A Group Of Independent Hotels That Create A Central Office For Reservations And Marketing

14. A Type Of Business That Is Set Up Through A Franchise Agreement, Which Is Contract Between A Franchise And Franchisee To Sell A Company's Goods/Services At A Designated Location

15. Seeks Employee Input Before A Final Decision Is Made

16. Holds That Consumers Will Favor Products That Are Available And Highly Affordable

17. How Might Managers Avoid Lawsuits Due To Violations Of The Ada?

18. Statistics About Where People Live

19. A Form Of Payment That May Include Wages, Benefits And/Or Incentives In Return Of Work

20. Desired Outcome Of Hospitality Services (Key Responsibility Of Front Of Houses)

21. ...Businesses Making Purchase Decisions Consider The Wants And Needs Of Their Target Markets

22. To Provide Goods And Services For And To Be Of Assistance

23. 1749, City Hotel In NYC

24. Set To Ensure Consistent Quality Guest Service In Areas Such As Safety, Cleanliness, And Courtesy

25. The Area In A Hospitality Establishment That Guests Usually Do Not View, Including All Areas Responsible For Food Quality And Production, Such As The Kitchen And Receiving Office, And Storage Areas.

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