Posted on May 30, 2024Tourism &Hotel Mgt 88 123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960616263646566676869707172737475767778798081828384858687888990919293949596979899100101102103104105106107108109110111112113114115116117118119120121122123124125126127128129130131132133134135136137138139140141142143144145146147148149150 Tourism &Hotel Mgt Multiple Choose Name of StudentID NumberModality (egular, Extention or Weekend)Phone Number 1 / 150 Which one of the following is correctly matched in terms of the definition? A. Tourists a person who travels to a country out of his usual residence but outside to the usual environment for a period not exceeding 12 months without any remuneration from within the place visited B. Excursionists are temporary visitors staying at least 24 hours in the place visited. C. Visitors are temporary visitors staying less than 24 hours in the place visited. D. Traveler means any person on a trip between two or more countries or between two or more localities within his/ her countries. 2 / 150 The total number of persons who travel, or wish to travel, to use tourist facilities and services at places away from their places of work and residence is known as____________. A. Tourism Demand B. Tourism Supply C. Travel Propensity D. Motivations for Tourism 3 / 150 Which one is the logical and systematic process of eliminating or minimizing the adverse impact of activities which may give rise to dangerous or damaging situations? A. risk aversion B. risk management C. risk evaluation D. risk taking 4 / 150 One of the following is not true about marketing plan. C. It is a stand-alone tool. D. Marketing planning is a continuous process. A. It is a road map for all marketing activities of the firm for next year B. It written for periods longer than one year are generally not effective. 5 / 150 The followings are Benefit of accurate Sales Forecasts is, except A. Assure Accurate revenue estimates B. Previously Recorded number of a particular menu items served C. Improved ability to predict expenses D. Greater efficiency in scheduling needed workers and production 6 / 150 The Rule of thumb approach is fails to takes into considerations, since in establishing room rate. Except A. Inflation, B. The contribution of other facilities and services C. Construction & furnishing costs D. Assumes that a certain level of occupancy rate is always maintained 7 / 150 It is a process of creating, communicating and implementing a more operational roadmap to guide the actions, policies and decision-making? A. Event management B. Event planning C. Event controlling D. Event monitoring 8 / 150 Select the correct statement about expanding recipe yield A. Is Adjusting recipe quantity B. Factor method is the one used to expand recipe yield through Conversion Factor C. Percentage technique is more accurate to expand recipe yield D. All of the above 9 / 150 The following are ways of handling guest complaints except one? A. Give the guest your divided attention B. Be aware of the guest’s self-esteem C. Don’t argue with the guest D. Take notes 10 / 150 ___________________It’s the difference between sales of different periods A. Sales Forecast B. Sales Variance C. Sales History D. All except C 11 / 150 Select the correct statement about expanding recipe yield A. Is Adjusting recipe quantity B. Factor method is the one used to expand recipe yield through Conversion Factor C. Percentage technique is more accurate to expand recipe yield D. All of the above 12 / 150 The followings statements are general storage guidelines, select the correct one related with the sequence of issuing items; A. Use the “first in, first out” (FIFO) principle. Pull new stock to the front and store the old stock behind. B. Use the “first in, first out” (FIFO) principle. Pull old stock to the front and store the new stock behind. C. Use the “last in, first out” (LIFO) principle. Pull old stock to the front and store the new stock behind. D. All except B 13 / 150 Call customers by their name and title is responding to customer needs for: A. Information B. Acceptance C. Recognition D. Security 14 / 150 One among the emergency evacuation plan for emergency situations in hotel safety & security plans. A. Equipping rooms with fire alarm materials B. Design room floors with emergency exit signs C. Briefing customers where the assembling are is in the hotel D. All are right evacuation plans for hotels. 15 / 150 From the following one is wrong with respect to PMS in hotel operation. A. Defined as the application of soft wares in the operation of hotel business B. It can be classified as cloud base or locally networked in it application C. It is the room sales aid to sale rooms for the right customers D. It is the process of collecting extra charges from other departments 16 / 150 It is a tool of sustainable tourism used to assess the impact of tourism industry sectors and their operation through; Fee Advantage Analysis and Eco-friendly Assessing. A. Consultation and Participation Technique B. Environmental Impact Assessment C. Visitor management Techniques D. Industry regulation 17 / 150 Which of the following is incorrect about customer focused strategy? A. Customer-focused strategy “as a view on business that puts customers at the centre of business decisions. B. Focusing planning efforts around priority customer segments instead of an activity or project C. A strategy that focuses on minimizing involvement of a customer group, not an activity or project D. Customer-Focused Strategy emphasizes the needs of a particular customer segment over that of the organization. 18 / 150 It is the process of methodically gathering, analysing, and interpreting data about external opportunities and threats? A. environmental scanning B. event feasibility plan C. event PESTEL analysis D. event evaluation matrix 19 / 150 A Commercial transaction in which two parties agree by way of offer generally involves marketing services provided by the event organizer in exchange for the sponsor‘s cash or in-kind contribution to the event. A. Go fund me B. Sponsorship C. Fund Raising D. Loaning 20 / 150 From the following is best applicable mechanism to manage revues in front office room sales. A. Applying overbooking considering cancelation and no shows B. Selling rooms by the prices lower than rack rate considering room demands C. Refusing current discounted rate room sale considering future high room demand. D. All are best mechanisms that room sales managers can apply. 21 / 150 The term leakage describes which phenomenon? A. Tourism expenditure that goes to the government (i.e. taxes) B. Tourism expenditure that flows out of the host country C. Tourism expenditure that flows out of the tourist-generating country D. Tourism expenditure that is not calculated by the multiplier effect 22 / 150 An organization, firm or company which buys individual travel components, separately from their suppliers and combines them into a package tour, which is sold with their own price tag to the public directly or through middlemen is? A. Travel agency B. Tour operation C. Travel intermediary D. Travel business 23 / 150 What is the primary consideration of the pricing strategy revenue management? A. Ensuring that the price is closely aligned to the customer’s needs B. Ensuring that the price results in the greatest number of rooms being booked C. Ensuring that the price results in the lowest possible cost for the customer D. Ensuring that the price creates the most possible revenue 24 / 150 Assume your homeland is Singapore and you want to visit Ethiopia particularly walled city of Harrar so, in what forms of tourism you have decided to attend? A. Domestic tourism B. Outbound tourism C. Inbound tourism D. Internal tourism 25 / 150 Which one of the following are the main responsibilities of room service manager? A. Reports directly to the restaurant manager B. Arranges the purchase and pricing of food and beverages. C. Checks on customer satisfaction and preferences. D. Maintaining a balance between revenue and expenditure 26 / 150 The organization chart of food and beverage service departments should be provided? A. Inadequate information flow within and different departments. B. Delay information between departments. C. Waited channels of communication within departments. D. It helps in introducing the concepts of span of control, level of management and delegation of power and responsibilities. 27 / 150 Which one of the following is not the function of distribution channel? A. Negotiation B. Risk taking C. Information D. Demotion 28 / 150 The followings are statements to describe the term receiving, except; A. Stage for purchasing items through standard recipe B. The act of taking possession of products C. Stage for inspection of incoming items through specification D. The process of placing items into inventory, or to deploy them to end user / requester for immediate use. 29 / 150 Which type of food and beverage service operation serving food at a location away from the caterer’s food production facility? A. On-Premise Catering B. Commercial segment C. Off premise catering D. Non-commercial segment 30 / 150 A way of event marketing strategy in which keyword-rich article that is hosted on another website is? A. Newspapers B. Press Release C. Advertorial D. Newsletters 31 / 150 The followings are correct statements about Percentage Technique to expand recipe yield, except; A. Is not more accurate than conversion factor B. Involves computing the proportion of each ingredient in relation to the total weight C. Convert kg to grams and liter to ml prior to making their perfection on proportion calculations D. All of the above 32 / 150 Which of the following elements of a destination is important as gives direction to the destination and attractions and facilities? A. Attraction B. Signage C. Amenities D. Access 33 / 150 The main aim of ___________hotel is to keep it away from the hustle and bustle, chaos and Confusions of the town. A. Downtown B. Motel C. Resort D. Suburban 34 / 150 One among the following is not a low demand tactics? A. Offering packages and high rate room B. Offer stay-sensitive price incentives C. Sell value and benefits tactics D. Maximize room sales 35 / 150 The followings are statements to describe the term receiving, except; A. Stage for purchasing items through standard recipe B. The act of taking possession of products C. Stage for inspection of incoming items through specification D. The process of placing items into inventory, or to deploy them to end user / requester for immediate use. 36 / 150 From the following one is the right guests’ checkout procedures in terms of sequence. A. Scoring luggage in to reception, preparing day’s departure list & Account settlement. B. Preparing day’s departure list, scoring luggage in to reception & Account settlement. C. Account settlement, preparing day’s departure list & scoring luggage in to reception. D. All are the right guests check out procedure. 37 / 150 To all those individuals, who have potential to undergo any tour, but they have delayed their plan due to some reasons; A. Future demand B. Deferred demand C. Potential demand D. Creative demand 38 / 150 The followings are Benefit of accurate Sales Forecasts is, except A. Assure Accurate revenue estimates B. Previously Recorded number of a particular menu items served C. Improved ability to predict expenses D. Greater efficiency in scheduling needed workers and production 39 / 150 Which one of the following is not the function of Tour operator? A. Conducting market research B. Product development C. Administration D. Provision of foreign currency 40 / 150 The private or special tourist accommodation comprises? A. Holiday dwellings B. Accommodation provided without charge by relatives. C. Tourist camping establishments. D. Social tourism accommodation establishments. 41 / 150 The followings are describe Purchasing, except A. Is the procurement process for business operation B. Is the way for organization used to acquire goods or services to accomplish its goals C. Acquisition of ingredients what your staff need to service the guests D. None of the above 42 / 150 Among three basic stock levels which one is correct about recorded level of stock; A. The lower level and below that limit items must not be stocked B. Is a point between the maximum and minimum level C. Is the upper limit which items must not be stocked D. It is the level of stock to be maintained at all times 43 / 150 The last action when an event organizer developing a sponsorship plan is? A. creates and executes some sort of agreement between the event planner and the sponsor B. prepared for the conversation of what an event manager may expect from the sponsor and the benefits that they meant C. following up with selected sponsorships D. provide credit to that sponsor through including their logo on advertisements, social media mentions, event announcements 44 / 150 Among the following which one is false statement about Factors Influencing Consumer Behavior? A. Cultural factors are apply the broadest and deepest influence on consumers’ behavior B. Social factors influence, the consumer groups, family, including upper and lower class C. Occupation and economic situations are personal factors influencing of consumer behavior D. Motivation, Beliefs, Attitudes, and Perception are associated with Psychological behavior 45 / 150 Which one of the following is combination incorrectly? A. Dorze-huge beehive huts B. Mursi and Surma people – lip plates and Donga C. Harer –Evangadi D. Hamer & Banna – Bull jumping or Maz 46 / 150 Which one of the following is a free-lanced guide? A. Specialized Guides B. on-site guide C. City Guides D. Step-on Guides 47 / 150 Which of the following guest cycles room reservation takes place? A. Arrival B. Pre-arrival C. Departure D. Occupancy 48 / 150 What a tour guide should check back and which things that includes reconfirm details of your tour; finalize some aspects of the tour Prepare contingency plan for the unexpected and spontaneous is? A. Tour commentary B. Post-briefing C. Briefing D. De-briefing 49 / 150 Choose the correct objective of storing, A. Ensure adequate availability of raw materials at all times and Aid audit trail. B. Avoid over and under-purchase C. Minimize perishability and Control Stock rotation FIFO D. All of the above 50 / 150 It is ranked among the most important sub-Saharan museums in Africa? A. Addis Ababa museum B. Red Cross museum C. Natural museum D. National museum 51 / 150 It is a type of tourism that involve activities like danger and spirit of voyage white water river rafting, mountain biking, Para sailing A. Pleasure Tourism B. Nature based tourism C. Adventure Tourism D. Water based tourism 52 / 150 The followings are Determinants of storage space and type, select the one related with shelf life of the items C. The length of storage D. The volume of business. A. The size of the kitchen. B. Type of Menu. 53 / 150 Which of the following is Incorrect about Front Office Department? A. It is the department that makes the first and last impression on the guests. B. It is the departments that incur costs without directly contributing to hotel profitability. C. It is the place where guests approach for information and service throughout their stays. D. Consists of Reception, reservation, telephone operator, Concierge, and Bell service. 54 / 150 The things that make a big difference in service delivery system to customer service include? A. Provide appropriate feedback B. Make customers feel special C. Cover important job dimensions D. The ability to assume responsibility 55 / 150 From types of stores, select the one for keeping perishable products chilled; A. Dry/Provision stores B. Cold storage: (Veg/Meat/Ice cream/Dairy) C. Utensil/Chinaware/Flatware/Glassware Room D. Chemical stores 56 / 150 The followings are Determinants of storage space and type, select the one related with sales performance forecast. A. The volume of business B. Type of Menu C. The length of storage D. Delivery frequency 57 / 150 Among the following one is wrong in terms of front office department’s communication with other departments in the hotel. A. It can communicate room status with hk B. It can communicate extra charge issues with F&B C. It can communicate room inventory issues with marketing D. It can communicate no show rooms with human resource 58 / 150 A group of services related to travel or vacations that are sold together for one fixed price include helicopter rides, theatre tickets, picnics/recreational movement, community events, and hands-on learning experiences is? A. Independent Package Tour B. Hosted Package Tour C. Package tour D. Integrated package tour 59 / 150 Which one of the following is not the principle of event management? A. event planning must start planning on time B. event planner must leave some space in your budget for unexpected issues C. events must always be for profit motives D. event requires resource utilization and management 60 / 150 Which of the following departments communicate mostly about room statuses or front office terminologies? A. Front Office and Food and Beverage service departments B. Front Office and Human Resource departments C. Front Office and Finance departments D. Front Office and Housekeeping departments 61 / 150 The followings are correct statements for the term Sales Histories, except A. Recorded number of a particular menu item served, B. Number of guests served in a specific meal or time period C. Should be kept for a period of at least two years D. None 62 / 150 Suppose you are Housekeeping manager at Skylight Hotel, when you provide training for your staff about room status which room clean first? A. Vacant room B. Overstay room C. Check-out room D. Stay over room 63 / 150 At the end of each travel to the specific destination the tourist is left with little that is tangible but an abundance of recollections. This Statement Refers to: A. Tourist Destination Memories B. Tourist Destination Expectations C. Tourist Destination Experiences D. Tourism product development 64 / 150 Key components of inventory in F&B control are; A. Finished products-ready to serve B. Beverages-non alcoholic C. Raw materials- meat D. All of the above 65 / 150 Which one of the following is wrong about the nature of tourism? A. Tourism implies the temporary movement of people from one place to the other place. B. Tourism has an intention to return to residents home after a few days, weeks or months. C. Tourism is not distinct from migration because which involves the long term movement of people. D. Tourism is essentially a pleasure activity in which money earned in the place of normal residence is spent in the place visited 66 / 150 In a large hotels who is the person in charge to provide information to guests on hotel facilities, local events and attractions? A. Doorman B. Concierge C. Receptionist D. Bellboy 67 / 150 The success or quality of tourism product highly depends on; A. The competence of the travel agent – who find the right holiday B. Attitude and level of service offered by a cabin crew in the flight C. Customer service in the hotel/resort D. All are correct. 68 / 150 An independent tour designed to meet the needs of an individual client? A. Escorted Package Tour B. Tailor-Made Tours C. Group Inclusive Tour D. Hosted Package Tour 69 / 150 Among the following statements which one represents the eastern region of Ethiopia? A. It has scenic landscape, interesting wildlife and the most diverse and fascinating peoples of the country as well as the continent B. lowland and inhabited by Muslim communities C. It is a region where age-old African cultures are still practiced D. It is passed by the Great Rift Valley 70 / 150 Which one of the following are not basic and essential principles of ecotourism A. Environmentally educative B. Nature Based C. Ecological sustainable D. Tourist satisfaction 71 / 150 Among the following one is the positive economic impact of tourism except________? A. Renewal of sense of pride by residents about their culture B. Tourism has a contribution of the balance of payment C. Tourism generates direct, indirect, and induced employments D. Tourism increased the government revenues 72 / 150 Purchasing is essentially a matter of : A. Determining the item to be purchased B. Identify the best price C. Know steady or stable supplier D. All of the above 73 / 150 Among the following, which one is not the skill and quality of an ideal tour guide should have? A. Confidence in handling people B. Decision-making and problem-solving abilities C. Ability to forget important responsibilities D. Able to remain calm in an emergency 74 / 150 Among the following one is not include in the activities of planning and designing stages the tour (pre tour preparation)? A. Develop tour objective B. Assess a tour brief C. Liaise with operators and other industry colleagues D. Welcome and start of the activity 75 / 150 The result we are going to gain after minus labor and material costs is A. Kitchen profit B. Bar profit C. After-wage profit D. A&B 76 / 150 The costs which vary in proportion to the volume of sales, for example food and beverage is A. Fixed cost B. Variable cost C. Overhead cost D. semi fixed cost 77 / 150 Among the components of tourism, which one is the means to reach and move around the destination? A. Attraction B. Accommodation C. Accessibility D. Activity 78 / 150 Which one of the following is not the strategic foundation for destination? A. SWOT analysis B. conducting research C. Environmental scanning D. Impact assessment 79 / 150 Food and beverage control tends to be more difficult than the control of materials in many other industries because A. Perishability of the product B. Business volume predictability C. Menu mix predictability D. Food and beverage operation long cycle 80 / 150 Which one is not true about basic food & beverage Service equipment? A. The nature, variety, and number of objects vary from culture to culture. B. Table ware refers to all forms of the equipment’s that consists glassware, flatware, and hollowware used to set tables to eat. C. A restaurant should be well stocked with appropriate equipment to provide quality service. D. Flatware, especially that used by most people when they eat formally. 81 / 150 From the following types of brush one is used to remove heavy soiling from small areas? A. Soft brush B. Scrubbing brush C. Hard brush D. Wet moist 82 / 150 Which of the following statement best describes facilitating product? A. It is an offer adds value to the core product and helps to differentiate it from the competition. B. It refers services or goods that must be present for the guest to use the product. C. It is the basic product level. D. It combines what is offered with how it is delivered. 83 / 150 Among the following alternatives which one is the first step of developing travel circuit in one destination? A. Identification of main services B. Identification of attractions C. Coordinating attractions and services D. Identification of purpose of travel 84 / 150 ___________________Is the percentage/Share of guests choosing a given menu item from the list of alternatives A. Popularity index B. Factor method C. Percentage method D. All of the above 85 / 150 Which one of the following is mostly applicable for most events and festivals? A. media B. street promotion C. posters D. Television Stations 86 / 150 Which one of the following is not true about the Tour Guide? A. Tour guide is a watchdog for the Tour Operator B. Tour guide is Lecturer for the clients. C. The tour guide is official ambassador of the country D. Tour guide acts as a public relations representative. 87 / 150 It comprises participation programmes aimed at the engagement of Small Medium Micro Enterprises (SMMEs) owned by previously disadvantaged persons in all types of contracts? A. Involvement of local communities in tourism efforts B. Preferential procurement C. focused center of excellence D. product clusters 88 / 150 Which one of the following constitutes the highest number of endemism on the bases of their environmental adaptation in Ethiopia? A. Species of Birds B. Species of Plants C. Species of Mammals D. Species of Reptiles 89 / 150 Developing and promoting more varied uses of products among current markets by packaging existing products more effectively new features, experiences? A. Segment Promotion B. Market Development C. Market Penetration D. Product Development 90 / 150 It is the origin of the rare and critically endangered Coffee Arabica? A. Keffa biosphere reserve B. Bebeka coffee plantation C. Jimma coffee forest D. Wushwush coffee complex 91 / 150 Among the following one is not common examples of Mechanical cleaning equipment? A. Carpet Sweeper B. Hot water extractions C. Scrubbing machines D. Vacuum cleaners 92 / 150 Maintaining of host and gust relation, which type of carrying capacity do you prefer? A. Natural carrying capacity B. Social carrying capacity C. Environmental carrying capacity D. Ecological carrying capacity 93 / 150 A person who guides groups or individual visitors from abroad or from the home country around the monuments, sites and museums of a city or region” to interpret in inspiring and entertaining manner, in the language of the visitor’s choice, the cultural and natural heritage and environment is? A. Tour guide B. Tour manager C. Tour coordinator D. Tour escort 94 / 150 Which one of the following activities is not performing during the check-in procedure in the hotel? A. Make sure all keys are returned before the bus starts its journey B. Go to the receptionist alone C. Give the dinning time and rooms D. Leave the group aboard. 95 / 150 Which one of the following key actors of sustainable tourism the core of most sustainable tourism literature? A. Public sector B. Media C. Host Community D. Tourist 96 / 150 Which one is among the determinant of Inventory levels through the documentation of prior period operation? A. Operating calendar/seasonal variation B. Storage capacity C. Sales history D. Sales and promotion cycle 97 / 150 From the following one is the main functions of front office department in terms of room Sales. A. Forecasting seasonal demands of guest rooms B. Understand the feature and layouts of guest rooms C. Cross check room inventories at hand D. All the functions of front office department 98 / 150 Which one of the following is an educational event that can be used to quickly upgrade the employees’ knowledge base or showcase the company’s expertise on a specific topic? A. Consumer Shows B. Expositions C. conferences D. Trade shows 99 / 150 Which one is among the determinant of Inventory levels through item shelf life A. Demand forecasting B. Item perishability C. Operating calendar/seasonal variation D. Economic order quantity -Potential savings from increased purchase size 100 / 150 Assume that Mr. John is a Germany person and now he is visiting the historical places of Ethiopia; what kind of tourist is Mr. John? A. Deferred Demand B. Potential Demand C. Actual Demand D. No Demand 101 / 150 Ethiopian landscape is dominated by? A. Volcanically formed Ethiopian or Abyssinian Highlands B. Lowlands C. Plateaus D. The Great Rift Valley 102 / 150 One of the following is not factors for increasing attention on developing distribution channels A. The growing size of businesses. B. The greater distances those customers are willing to travel, especially international tourism. C. It is the most convenient forms of access of repeat or ‘loyal’ customers. D. It increases cost of transportation. 103 / 150 One of the following is correct about the major reasons for evaluation of tour in one destination? A. To improves consistency of the level of service B. Enables to measure tour against objectives C. Helps maintain quality control D. All of the above mentioned 104 / 150 Among the following, which one is not the advantage of a tour accompanied with a guide? A. A tour guide provides appropriate information regarding the place they visit B. A tour guide is responsible to solve the problem and risk taker for what is happening in the tour C. A tour guide is seeking tips from tourists without considering of tourist’s interests D. A tour guide is responsible to keep the level of tourist satisfaction as a result of accurate interpretation of the site 105 / 150 Which one is correct matched with Service procedure? A. Guest welcoming and providing accurate menu. B. Give some interval for guests until they select their preference but ensure they are neglected C. Take beverage order, write on the captain order to the bar and give the copy to the barman if the order is beverage or kitchen if the order is food. D. Provide the beverage to the guest and ask the guest to have a food menu, if they are interested. 106 / 150 The followings are Determinants of storage space and type, select the one related with product vendor schedule A. The length of storage B. Delivery frequency C. The size of the kitchen D. Type of Menu 107 / 150 Which one of the following is incorrect about itinerary (description of a journey)? A. During the time of itinerary preparation departure and arrival times are given in local times B. If any point in an itinerary is outside that country, the itinerary is connecting flight C. An itinerary that involves only points in a particular country is domestic itinerary D. A point that is not a connecting point is stopover point 108 / 150 A type tour operators who promote tours to foreign destinations, may be business tours or leisure tours are? A. Inbound Tour Operators B. Outbound Tour Operators C. Domestic Tour Operators D. Ground Operators 109 / 150 Which is true about food and beverage control? A. It Is a process of managing fixed, variables and overhead cost B. It Is used as the guidance and regulation of the costs and revenue C. It Is important to make an ideal budget and expenditure for following years D. All of the above mentioned 110 / 150 Which one of the following are not basic characteristics of accommodation products? A. The accommodation product does not only consist of a guest-room. B. The accommodation product consists of more than a room with bed. C. The type of facilities and benefits associated with that service can often differ greatly. D. All services and facilities may be excluded in the accommodation product of a hotel 111 / 150 The usefulness of standard purchase specification is A. To know exact requirement B. Reduce verbal description C. It makes bidding possible D. All 112 / 150 Which of the following deals with the hotel acknowledging and verifying a guest‟s room request and personal information by telephoning, faxing, or mailing/emailing a letter of confirmation? A. Reservation Confirmation B. Overbooking C. Reservation Decline D. Waitlisted 113 / 150 Which one of the following is not describe Tourism Resources of Western Ethiopia? A. It is the least known and the least explored region by travellers comparing with other parts of Ethiopia. B. it is inhabited by omotic people and characterized by lowland plains, gentle hills, fertile valleys C. The best time to visit the region is between mid-November and mid-January when the weather is driest D. Ethiopia’s largest and oldest coffee plantation found in the region 114 / 150 Which one of the following is not a principle for managing and developing tourism destination? A. developing tourism that maximize linkage and leakage B. tourism development must cater local community involvement C. tourism development must always foster cultural integrations D. destination management had better to be in the hand of public-private partnership 115 / 150 Suppose you are delegated to housekeeping manager at new establishing hotel, to minimize the cost of the hotel and to be profitable business, what type of laundry recommended to the hotel? A. Off- premises laundry B. Private laundry C. On-premises laundry D. Commercial laundry 116 / 150 Describes a variety of characteristics about a certain type of visitor, often including demographic information, psychographic information and spending patterns? A. visitor data B. visitor statistics C. visitor profile D. visitor folio 117 / 150 The followings are Determinants of storage space and type, select the one related with the outlet products. A. Delivery frequency B. The size of the kitchen C. Type of Menu D. The volume of business 118 / 150 Which one of the following is the busiest department in hospitality establishment’s especially in hotels; A. Housekeeping department B. Stewarding department C. Food and beverage department D. Sales and Marketing department 119 / 150 _________ is a management philosophy or organizational culture that is based on the need and desire of its customers. A. Service oriented philosophy B. Customer oriented philosophy C. Environmental oriented philosophy D. Product oriented philosophy 120 / 150 Which one of the following positioning strategy does South Africa and other long-haul destinations needs to apply over their competitors in order to secure a strong competitive position? A. Unique Selling Preposition B. Branding C. Imaging D. Differentiation 121 / 150 Which one of the following is a foot step to visit southern part of Ethiopian? C. Arba Minich D. Adaba Dodola A. Hawassa B. Shashemene 122 / 150 It is discouraging tourists from visiting traditional and cultural events on specific time; A. Capacity building B. De-marketing C. Multiplier effect D. Carrying capacity 123 / 150 From the flowing meal plan of a hotel which one is more flexible? A. European plan B. modified American plan C. American plan D. continental plan 124 / 150 The followings are correct statements about Percentage Technique to expand recipe yield, except; A. Is not more accurate than conversion factor B. Involves computing the proportion of each ingredient in relation to the total weight C. Convert kg to grams and liter to ml prior to making their perfection on proportion calculations D. All of the above 125 / 150 Which one is incorrect about the principles of sustainable tourism management? A. Using resources sustainably B. Improving the tourist’s attitude toward the environment C. Minimizing the impairment through better awareness D. Increasing over depletion 126 / 150 Buyers are too numerous, widely scattered, and varied in their needs and buying practices it is the main reasons for; A. Market Targeting B. Market Positioning C. Psychographic segmentation D. Market segmentation 127 / 150 The consumer uses evidence to reach at a set of final brand choices, to assess products, consumers look at product features, such as quality, price and location it emanates; A. Purchase decision B. Need recognition C. Evaluation of alternatives D. Information search 128 / 150 Given to any individual or organization that makes travel arrangements on behalf of a third party, providing a link between customers and the suppliers of travel products and services is? A. Tourism business B. Travel intermediary C. Travel Counselor D. Escorted Package Tour 129 / 150 Hubbart formula sometimes called a “bottom up “approach the reason behind this concept will be. A. It considers operating costs, desired profits and demand for the rooms to be sold. B. It will accept comparative set of room rate C. It considers construction and furnishing costs D. All of the above mentioned 130 / 150 In Hotel plan modified American plan is characterized in ________? A. Bed, breakfast and dinner or lunch B. Only bed C. Bed and breakfast D. Full Board 131 / 150 Which one is among the determinant of Inventory levels through the documentation of prior period operation A. Operating calendar/seasonal variation B. Storage capacity C. Sales history D. Sales and promotion cycle 132 / 150 Which one is among the determinant of Inventory levels through item shelf life A. Demand forecasting B. Item perishability C. Operating calendar/seasonal variation D. Economic order quantity -Potential savings from increased purchase size 133 / 150 All of the following are functional management of sustainable tourism except; A. Marketing management B. Human resource management C. Tour Operations D. Financial management 134 / 150 Which one of the following are losses and costs arising from legal actions for breach of a law, standard or guideline or breaches or statutory duty of care? A. Psychological Risks B. Legal Risks C. Political Risks D. Environmental Risks 135 / 150 Which of the following one is true about organization? A. It is the process of identifying and grouping the work to be performed B. Defining and delegating responsibility and authority C. Establishing relationships to enable people to work most ineffectively together D. Providing coordination both vertically and horizontally in the organization 136 / 150 Assume you are room attendant at Blue Nile Resort and Hotel, during your daily activities which one is wrong task to reduce safety risks? A. Develop on going safety training program B. Develop procedures to occur accidents C. Be aware the laws of regulate the work D. Be aware of potential safety hazards 137 / 150 From the following bed room types one is mostly occupied by higher political officials as the result of its luxuriousness. A. King size bed room B. Queen size bed room C. Presidential Suit room D. Double bed room 138 / 150 Which one of the following positioning strategy implies all sources of cost advantage must be explored and that a standard, no-frills/basic product must be sold? A. Cost Leadership B. Differentiation C. Focus D. Image 139 / 150 Identify the wrong statement. A. Ecotourism is more than travel to enjoy or appreciate nature B. Ecotourism is a subset of nature tourism C. Ecotourism is a variant of alternative tourism with the attributes of ecological & socio-cultural integrity D. Ecotourism is not a subset of nature tourism 140 / 150 Sustainable tourism does NOT aim primarily at: A. The integration of local people in tourist operation or development B. Strong commitment to nature conservation C. Profit for big tour operators D. Social responsibility 141 / 150 Which one of the following is the benefit of E-business? A. it creates more cost-effective communication with target markets B. Improved customer service and retention C. increasing conversion and levels of spending D. all 142 / 150 Among the following which one is the reason for the growth of leisure time in tourism? A. Working hours have been increased. B. Now a day, there is provision of holiday with pay. C. The life expectancy of the people has decreased. D. A technological development that makes the life of the people is difficult. 143 / 150 Talk between the travel companies and the principals for the terms, conditions and prices of the components of a tour package”? A. Handling agency B. Itinerary preparation C. Negotiations D. Costing and pricing a package tour 144 / 150 Which one of the following is not a base of hotel classifications? A. Location B. Size C. Ownership D. Interior design 145 / 150 Hotels more than 300 guest rooms are known as? A. Small Hotel B. Large Hotel C. Very Large Hotel D. Medium Hote 146 / 150 __________ Types of hotels are situated on the surface of water such as, Sea, Lake. A. Floatels B. Sea Hotel C. Fountain Hotel D. Resorts 147 / 150 Forecasting in Managing the Cost of Food is not A. The process of estimating the future Operational activities B. The process of estimating the future performance of the particular establishment C. The process of Estimating the future revenue and sales volume D. All of the above 148 / 150 Which one of the following is considered as the birth place of Ethiopian civilization? A. Yeha B. Aksum C. Lalibela D. Gondar 149 / 150 The perception of tourists about a destination is? A. Image B. Positioning C. Branding D. Expectation 150 / 150 As you know Simien lodge is owned and run by one of foreign person/s; if so, what kind of negative economic impact show this case? A. Dependency B. Seasonality C. Leakage D. Inflation Your score is 0%
Posted on February 22, 2024March 30, 2024Tourism and Hotel Management Model Exit Exam 2016 367 123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960616263646566676869707172737475767778798081828384858687888990919293949596979899100 Created by Seyar Yasin Tourism and Hotel Management Model Exit Exam 2016 Choose the Best Answer Name of StudentID NumberModality (egular, Extention or Weekend) 1 / 100 The followings are Benefit of accurate Sales Forecasts is, except Assure Accurate revenue estimates Previously Recorded number of a particular menu items served Improved ability to predict expenses Greater efficiency in scheduling needed workers and production 2 / 100 Which of the following doesn’t belong on the list of characteristics of hotel businesses? The hotel business is Perishable Employees in the hotel industry are frequently required to put in long hours A sizable percentage of young, female and casual staff members work in the hotel The hotel business has less competition 3 / 100 Why is delivering excellent customer service important? Because: Customer loyalty reduces great customer service. A great customer experience leads a higher chance of recommendations. Satisfied customers will spend less Customers are more Unlikely to forgive you 4 / 100 What is the purpose of answering the telephone promptly with an appropriate greeting? To show off knowledge of hotel procedures To ensure all necessary information is received by the caller To make the caller feel confident in the hotel’s efficiency To create a friendly and informal atmosphere 5 / 100 A type of tour operators who promote tours to foreign destinations is: Inbound tour operators (incoming tour operators) Outbound tour operators Domestic tour operators Ground operators/destination management companies 6 / 100 Of the following element, which one is determine the choice made by particular tourist to visit one particular destination rather than another? Accommodation Attraction Amenities Accessibility 7 / 100 The followings are Determinants of storage space and type, select the one related with shelf life of the items The size of the kitchen. Type of Menu. The length of storage The volume of business. 8 / 100 Which of the following is an example of responsible tourism behavior by a tour guide? Exploiting local communities for personal gain Disregarding local laws and regulations Educating tourists about environmental conservation Encouraging tourists to leave trash in natural areas 9 / 100 Which one of the following is false about customer service? It is about treating others as you would like to be treated yourself. An organization can supply their customer’s wants and needs. It is any contact between a customer and a company that causes merely a positive perception by a customer. It is a process for providing competitive advantage and adding benefits to maximize the total value of the customer. 10 / 100 What should a tour guide do if they encounter an emergency situation during a tour? Call emergency services and follow established procedures Blame the tourists for causing the emergency Pretend that nothing is wrong and continue with the tour itinerary Panic and abandon the tourists 11 / 100 Which type of guest is more likely to choose a hotel solely based on personal recommendations? A business person booking accommodation for a business trip A family scrutinizing hotel guides for their upcoming vacation A conference organizer making inquiries for a conference venue A tourist arriving at the airport with no previous booking 12 / 100 The followings are statements to describe the term receiving, except; Stage for purchasing items through standard recipe The act of taking possession of products stage for inspection of incoming items through specification The process of placing items into inventory, or to deploy them to end user / requester for immediate use. 13 / 100 Identify the wrong statement about the difference between goods and services in a given organization. We can produce and sell things if we have services while producing and selling experience and feelings if we have retail goods. We can produce and sell retail goods while produces when sells if we have services. We can produce retail goods away from customers while service can be produced along with customers. We can feel and touch retail goods but not the services as well. 14 / 100 Which of the following is an important aspect of providing excellent customer service as a tour guide? Being rude and dismissive towards tourists Being knowledgeable about tourist attractions Refusing to accommodate special requests from tourists Limiting interaction with tourists to avoid distractions 15 / 100 The tourism and hospitality industry should follow the following ways to create outstanding customer experience; except Make customer feels important Responding to everything in a timely fashion Generalize every target customer into one’s needs and wants Follow up with them 16 / 100 What should a tour guide do if a tourist asks a question they don’t know the answer to? Make up a believable answer to avoid embarrassment Admit they don’t know but offer to find out and follow up later Ignore the question and change the subject Pretend not to hear the question and continue speaking 17 / 100 Which of the following communication skills is essential for a tour guide? Speaking only one language fluently Using jargon and technical terms that tourist may not understand Listening actively and empathetically to tourists’ questions and concerns Avoiding eye contact with tourists to maintain professionalism 18 / 100 Which one of the following is not basic component of tourism product? Attractive Accessibility Amenities Accommodation 19 / 100 What is the significance of cultural sensitivity for tour guides? It allows tour guides to make fun of tourists from different cultures It ensures that tour guides do not have to interact with tourists from different cultures It promotes understanding and respect for diverse cultural perspectives It encourages tour guides to impose their own cultural values on tourists 20 / 100 Targeting in marketing refers to: Identifying potential customers Dividing the market into distinct groups Determining the pricing strategy Developing promotional campaigns 21 / 100 Which type of guests is not typically given credit in hotels? Guests with non-guaranteed bookings Guests ,whose accounts will be settled by their companies Guests with guaranteed bookings Guests settling their accounts by credit cards 22 / 100 Which element of the tourism marketing mix involves designing and developing the tourism product or service? Product Price Promotion Place 23 / 100 Customer service is: The provision of service to customers before a purchase. The provision of service to customers during a purchase. The provision of service to customers before, during, and after a purchase. The provision of service to customers after a purchase. 24 / 100 Which of the following is an example of sustainable tourism practice for tour guides? Encouraging tourists to litter in natural areas Promoting respect for local customs and traditions Exaggerating historical facts for entertainment purposes Ignoring regulations for protected wildlife areas 25 / 100 Which of the following is NOT a responsibility of a tour guide? Providing accurate information about attractions Ensuring the safety and well-being of tourists Selling souvenirs and merchandise Facilitating group dynamics and interactions 26 / 100 What happens to guest account payments that are deferred to a credit card or an approved billing party? They are transferred to the back office accounting system for collection They are immediately posted as payment on the guest’s account They are used to settle other outstanding guest accounts They are refunded to the guest upon departure 27 / 100 Which one of the following is true about the importance of delivering quality services in the tourism and hospitality industry? Creating good customer relation It leads to satisfied customers as well as employees Satisfied customers remain loyal to the organization All of the above 28 / 100 Which of the following is an example of ethical behavior for a tour guide? Accepting bribes from local vendors to promote their products Providing false information about attractions to increase tips Respecting the privacy and confidentiality of tourists Encouraging tourists to take unauthorized photos in restricted areas 29 / 100 Which of the following is not a file or register typically managed during the night shift? Room report VIP registers Rate Master Files Guest History in Alphabetical order 30 / 100 Suppose XY Hotel in Addis Ababa has poor customer service to the target customers, these scenarios in this hotel result in: High price competition Retention of good employees Customer retention Reduction of costs both internal and external 31 / 100 What is the role of a tour guide in managing group dynamics? Encouraging tourists to argue and disagree with each other Fostering a sense of teamwork and cooperation among tourists Ignoring conflicts and disputes within the group Dictating strict rules and regulations to control behavior 32 / 100 Which is not the basic quality of service personnel in the tourism and hospitality industry? Hang our name tag Ladies to tie their hair in a bun into their face. Product knowledge Wear well-polished shoes 33 / 100 The main reasons for the need for ground operators in the tourist destination are; Introduction of new product or plant to promote an exotic destination. Lack of personal contact/contract Company can establish its own branch Language problem 34 / 100 How to handle Customers’ Complaints? Listen attentively to understand fully. Omit questions about what you have during misunderstanding the nature of the complaint. Hesitating to thank and apologize to the customer for the feedback and inconvenience created. Postponing and delaying the problem for the next day. 35 / 100 What is the purpose of conducting a pre-tour inspection as a tour guide? To ensure tourists are adequately prepared for the tour To identify potential hazards or safety concerns along the tour route To check the weather forecast for the day of the tour To gather information for a post-tour evaluation 36 / 100 What is the purpose of creating an event budget? To limit event attendance To allocate financial resources effectively To discourage event sponsorship To eliminate all potential risks 37 / 100 Positioning in marketing refers to: Identifying potential customers Dividing the market into distinct groups Determining the pricing strategy Creating a distinct image in the minds of customers 38 / 100 What is the significance of conducting pre-event site visits? To increase event costs To evaluate potential event venues To discourage event attendance To determine event theming 39 / 100 What should be done when a guest has a reservation for a lower category room? Ignore the guest’s reservation and provide a higher category room instead Mention the main differences and extra features of the higher category room Refuse to accommodate the guest in a higher category room Provide the guest with a room that lacks the amenities they desired 40 / 100 How should a hotel handle walk-in guests regarding upselling? Only provide details of the lower category rooms Avoid mentioning any benefits or features Immediately offer the highest category room available Provide details of both lower and higher category rooms 41 / 100 What is the primary goal of event planning? To increase event costs To limit event attendance To create memorable experiences for attendees To discourage event sponsorship 42 / 100 Which one of the following is correctly match with their type? Meskel celebration: Intangible cultural tourism resource. Harar jegol the fortified historic town: Tangible Immovable cultural tourism resource. Axum historical and archeological site: Tangible Immovable cultural tourism resource. All of the above 43 / 100 Which of the following best defines marketing in the context of tourism and hotel management? Promoting products and services Managing customer relationships Maximizing profits Conducting market research 44 / 100 To all those individuals, who have potential to undergo any tour, but they have delayed their plan due to some reasons; Potential demand Deferred demand Creative demand Future demand 45 / 100 What is the primary purpose of a tour itinerary? To outline the tour guide’s personal preferences To provide a detailed schedule of activities for tourists To determine the cost of the tour package To advertise local restaurants and shops 46 / 100 A person who is very likely to buy the product or service offered by the business Loyal customer. Potential customer New customer Internal customer 47 / 100 Market segmentation is the process of: Identifying potential customers Dividing the market into distinct groups Determining the pricing strategy Developing promotional campaigns 48 / 100 What is the main responsibility of the housekeeping department regarding in-room guest supplies? Repairing broken furniture Storing and distributing guest amenities Checking in guests at the front desk Managing hotel reservations 49 / 100 What is the purpose of creating an event proposal? To determine the date of the event To outline the details and objectives of the event To select event vendors To set event ticket prices 50 / 100 Why is it important to create a contingency plan for an event? To increase the duration of the event To address unexpected challenges or emergencies To eliminate all potential risks To reduce event costs 51 / 100 What types of travelers have their bookings usually made by companies with reduced room rates? Pleasure travelers Free independent travelers (FITs) Corporate business travelers Group inclusive tourists (GITs) 52 / 100 Typically, guest rooms with two single beds are referred to as ______? Single rooms Double rooms Twin rooms Suite rooms 53 / 100 Which one is not the basic essential element of customer/guest service standards? Customer behavior Service pledge and principals Descriptions and specifications of products and services Complaints redressing mechanisms 54 / 100 What is the purpose of creating a budget for an event? To limit the number of attendees To allocate financial resources effectively To determine the event theme To increase event revenue 55 / 100 Which one of the following is not the component of tour cost? Training cost Research and Product development Sightseeing and Activity Administrative and Investment 56 / 100 What is the purpose of a post-event evaluation? To determine the event theme To identify areas for improvement in future events To increase ticket prices for future events To select event vendors 57 / 100 One is NOT the attribute of F&B personnel’s Ability to handle only his own responsibility Positive attitude towards the customer The ability to easily get along with others The ability to sell the image of his country 58 / 100 In public areas, who is responsible for cleaning areas like lobbies, restrooms, and restaurants? Guest room attendants Engineering department Public area attendants Front office staff 59 / 100 A form of tourism focuses on exploration the study of culture and traditions of indigenous populations; Eco-Tourism Ethno-Tourism Cultural Tourism Ecological Tourism 60 / 100 One is incorrect about the advantage of French (Gueridon) service It gives personalized attention making him feel important It is so elegant and entertaining service It is so fast and simple service It generates a good income 61 / 100 What is the purpose of creating a detailed event timeline? To estimate the total cost of the event To track progress and deadlines for various tasks To select the event venue To determine the event theme 62 / 100 What are the common facilities and services provided to business travelers? Laundry/valet service and connecting rooms In-room movies and spa facilities Broadband internet service and IDD service Rollaway beds/baby cots and baby-sitting service 63 / 100 One is NOT true about the roles and responsibilities if F&B manager compiling new menus and beverage lists Develop his/her department manpower through hiring, training and firing he controlled the prevail of SOP in the department he prepares and approved the department budget 64 / 100 A type of tourism activity which takes place in a defined and limited geographical space such as hills or massifs with distinctive characteristics and attributes that are inherent to a specific landscape, topography, climate, biodiversity (flora and fauna) and local community; Eco tourism Mountain tourism Scuba diving Rural tourism 65 / 100 Which of the following is a promotional tool commonly used in event management? Event catering Event decoration Social media marketing Guest registration 66 / 100 When cleaning a guest room, what should be done with dirty linens? Wash them in the room’s sink Fold and put them back on the beds Replace them with clean linens Leave them for housekeeping to collect later 67 / 100 Which one of the following are the most basic customer requirements in the tourism and hospitality industry? Information Control Understanding and empathy All of the above 68 / 100 What should front office staff do if they need to leave the phone during a conversation to retrieve information? Hang up and call back later Inform the caller of the reason/situation for leaving the phone Put the caller on hold without informing them Transfer the call to another person or department 69 / 100 Excursionist means; A person who covers a reasonably large distance within the country of his residence. A person who stays more than 24 hours in the country visited A person who stays less than 24 hours in the country visited A person who stays 1 year at least in the country visited. 70 / 100 _______refers to a kind of hotel room pricing that is based on a normal price? Rack rates Group and tour rates Special and promotional rates Package rates 71 / 100 What is the primary goal of conducting a risk assessment for an event? To eliminate all potential risks To identify potential hazards and develop mitigation strategies To increase event attendance To set event ticket prices 72 / 100 What careful considerations should be taken when designing package tours? Destination Purpose of travel Period(short/long) All of the above 73 / 100 Which of the following is NOT a factor to consider when selecting an event venue? Venue capacity Availability of parking spaces Cost of rental Location accessibility 74 / 100 One is NOT the characteristics of hospitality industry Dynamic industry An industry which have written legislation An industry which have great association with travel and tourism An industry in infant stage in developing Countries like Ethiopia 75 / 100 What is the purpose of maintaining guest history records? To track guest preferences and trends To enhance the hotel’s ability to collect outstanding account balances To ensure accurate room status information To provide personal and transactional information to the guest 76 / 100 Which one of the following is not directly linked with Cultural Tourism Resource? Tiya, Prehistoric Site. Konso Cultural Landscape. Semien Mountain National Park Rock-Hewn Churches of Lalibela 77 / 100 Which of the following is NOT a primary component of event management? Budgeting Marketing Event decoration Risk management 78 / 100 Which one is a key tourism asset? Trekking Packages Culture Hotels 79 / 100 What are the basic requirements for successful travel agency operations? Knowledge of the customs and practices of destinations dealt. Information about visa/health checks, permits and foreign currency regulations. Knowledge of arithmetic and airlines ticketing procedures and airlines schedules. All of the above 80 / 100 Which department relies on housekeeping for timely delivery of services to guests, especially during group arrivals? Food and Beverage Sales and Marketing Engineering Purchasing 81 / 100 Customer-focused strategies in tourism and hospitality industries ensure the following; except Businesses understand what customer’s value and match their quality standards with those values. Builds trust when the business regularly/consistently provides high-quality services Diminish brand loyalty in the industry Customer satisfaction 82 / 100 How does the Security department benefit from collaboration with housekeeping? Monitoring room occupancy Conducting guest check-ins Ensuring guest safety in rooms Managing hotel reservations 83 / 100 Is the type of catering which is take uphold in Off-from the premises Transportation Catering Outdoor Catering Indoor catering Club catering 84 / 100 Which service is NOT mentioned as another request from hotel guests? Repair and maintenance service Alteration & mending service In-room dining (room service) Full board meal plan 85 / 100 The main functions of the front office department in a hotel include: Reservation Reception Portering All of the Above 86 / 100 A tourist generating country is a ______ for tourism. Destination Market Spot Region 87 / 100 The following statements really tells us the main functions of travel agencies’, except; Issues tickets or travel documents Delivering room services for the gust Travel information Itinerary preparation for various tourists and types of trips. 88 / 100 What is the consequence of breakdown in communication between housekeeping and the Front Office department? Delayed room turnovers Improper linen inventory Overstaffing in housekeeping Inadequate guest amenities 89 / 100 All are important customer handling techniques; except: Identification of customer background Identification of customer needs and expectations Acting beyond professionalism Providing appropriate services 90 / 100 Which of the following is a technical consideration in event management? Event theming Selecting event catering Setting event ticket prices Choosing audiovisual equipment 91 / 100 Which of the following is an example of a marketing strategy for a tourist destination? Collaborating with local businesses for cross-promotion Offering discounted rates during off-peak seasons Developing unique travel packages All of the above 92 / 100 Which department collaborates with housekeeping to schedule maintenance during low occupancy periods? Engineering Security Human Resources Purchasing 93 / 100 From the following, one is does not belong to the category of cultural tourism resources? Traditions Historical place Mountain Cultural event 94 / 100 Hotels located near to airports are called____________? Motels Airport hotels Floating hotels Railway hotels 95 / 100 One is not the characteristics of good customer service Accepting them with warm welcoming and smiling face Giving undivided attention while they are talking Using jargon words while explaining about products Calling by his/her name with Mr. or Madam if remind the guest 96 / 100 What is a logistical consideration in event management? Event sponsorship Event catering Transportation for attendees Event theming 97 / 100 Which one is the most expensive type of tourism? Green Tourism Cruise Tourism Space Tourism Religious Tourism 98 / 100 How are rooms prioritized for cleaning by room attendants? Based on guest preferences Based on room rates Based on a random order Based on a logical sequence of priorities 99 / 100 Which of the following is NOT a common basis for market segmentation? Demographics Psychographics Geographic’s Economographics 100 / 100 Who are the concerned persons while developing a menu F&B manager, Restaurant Manager & Executive Chef F&B manager, Restaurant manager &F&B controller F&B manager, operational manager &Executive chef F&B manager, Executive chef & F&B controller Your score is LinkedIn Facebook Twitter VKontakte