Resource Management in Hospitality Industry

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Questions and Answers

What is a key aspect of a manager's ongoing challenge?

  • Minimizing expenses
  • Maximizing revenue
  • Ensuring quality is not sacrificed (correct)
  • Maintaining equipment

Where do the standards for control processes come from?

  • Employee interests and societal concerns
  • Facilities and Equipment
  • Experience, Product Tastings, and Owner's standard (correct)
  • Sustainability and Hygiene

What is the primary objective of management discussed in the text?

  • Achieving profits (correct)
  • Satisfying employee interests
  • Addressing societal concerns
  • Maintaining equipment

Which of the following is NOT part of the Control Process discussed in the text?

<p>Energy saving (B)</p> Signup and view all the answers

What is the main focus when comparing actual operating results to standards?

<p>Ensuring quality standards are met (A)</p> Signup and view all the answers

Which source is mentioned for quantity standards in the text?

<p>Time, Consistency (B)</p> Signup and view all the answers

What is a source of control information for multi-unit operations?

<p>Comparison to other units in the same organization (B)</p> Signup and view all the answers

How should effective standards be established according to the text?

<p>They should encourage further creativity and challenge after attainment (B)</p> Signup and view all the answers

What advantages are associated with multi-unit operations based on the text?

<p>Ability to compare operating results with other units in their chain (C)</p> Signup and view all the answers

What tasks are performed by an F&B Controller according to the text?

<p>Developing food and beverage cost estimates (B)</p> Signup and view all the answers

What is one of the key principles highlighted for corrective action evaluation in the text?

<p>Objective and rational evaluations (C)</p> Signup and view all the answers

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