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Introduction To Hospitality: Events And Cruises
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Avg score: 9% • Most missed: “Cost of food sold divided by revenue times 100”
Introduction To Hospitality: Events And Cruises
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25 Questions

1. Discussions by panel of experts on topic given apposing sides of topic audience can participate

2. Time from when concept is put together to when is actual takes place

3. 3000 room - 250-500 a day (holland america - Conard)

4. Research - Design - Planning - Coordination - Evaluation

5. The Cabazon Mission Indians in 1987

6. Creative aspect of event - brainstorming sessions

7. Food in an area (college) - please the company and guest - steady volume - easy to forecast

8. Usually 3-6 months - smaller boats - luxury side - spend more time in port

9. Usually 30 people or less - starts with a lecture Q&A at the end

10. Improve skills of audience - interactive - smaller

11. 100-300 a day - largest boats usually 4 -500 people - usually 7 day cruises (disney - carnival)

12. To generate revenue from people working on the hoover dame

13. Small boats - gone for long durations - geared towards education and culture

14. 15-20%

15. Promote area to get convention business - payed by hotel tax

16. Mass - middle - luxury

17. Check in - Check quality - make sure quantity is correct

18. Boats stay in one general area - usually 7 days - boats and destinations accommodate the season

19. Total labor cost divided by total food and beverage cost

20. Mostly middle east

21. Cost of food sold divided by revenue times 100

22. Study feasibility to determine whether the event is economically feasible - determine wants - needs - desires - and expectations

23. Flamingo Las Vegas in 1949

24. The amount of food needed

25. Companies relate to topic associated with the business

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