Posted on May 30, 2024 by Seyar YasinTourism &Hotel Mgt 88 123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960616263646566676869707172737475767778798081828384858687888990919293949596979899100101102103104105106107108109110111112113114115116117118119120121122123124125126127128129130131132133134135136137138139140141142143144145146147148149150 Tourism &Hotel Mgt Multiple Choose Name of StudentID NumberModality (egular, Extention or Weekend)Phone Number 1 / 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 2 / 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 3 / 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 4 / 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 5 / 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 6 / 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 7 / 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 8 / 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 9 / 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 10 / 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 11 / 150 Which one of the following is considered as the birth place of Ethiopian civilization? A. Yeha B. Aksum C. Lalibela D. Gondar 12 / 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 13 / 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 14 / 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 15 / 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 16 / 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. 17 / 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. 18 / 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 19 / 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 20 / 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 21 / 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 22 / 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 23 / 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 24 / 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 25 / 150 Ethiopian landscape is dominated by? A. Volcanically formed Ethiopian or Abyssinian Highlands B. Lowlands C. Plateaus D. The Great Rift Valley 26 / 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 27 / 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. 28 / 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 29 / 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 30 / 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. 31 / 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 32 / 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 33 / 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 34 / 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. 35 / 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 36 / 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 37 / 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 38 / 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 39 / 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 40 / 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 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 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 43 / 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 44 / 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 45 / 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 46 / 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 47 / 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 48 / 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 49 / 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. 50 / 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 51 / 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 52 / 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 53 / 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 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 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 56 / 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 57 / 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 58 / 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. 59 / 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 60 / 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 61 / 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 62 / 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 63 / 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. 64 / 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 65 / 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 66 / 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. 67 / 150 Hotels more than 300 guest rooms are known as? A. Small Hotel B. Large Hotel C. Very Large Hotel D. Medium Hote 68 / 150 Call customers by their name and title is responding to customer needs for: A. Information B. Acceptance C. Recognition D. Security 69 / 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 70 / 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 71 / 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 72 / 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 73 / 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. 74 / 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. 75 / 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 76 / 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. 77 / 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 78 / 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 79 / 150 Which one of the following is mostly applicable for most events and festivals? A. media B. street promotion C. posters D. Television Stations 80 / 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 81 / 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. 82 / 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 83 / 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. 84 / 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 85 / 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 86 / 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 87 / 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 88 / 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 89 / 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 90 / 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 91 / 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 92 / 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 93 / 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 94 / 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 95 / 150 ___________________It’s the difference between sales of different periods A. Sales Forecast B. Sales Variance C. Sales History D. All except C 96 / 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 97 / 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. 98 / 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 99 / 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 100 / 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 101 / 150 The perception of tourists about a destination is? A. Image B. Positioning C. Branding D. Expectation 102 / 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. 103 / 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 104 / 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 105 / 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 106 / 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 107 / 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 108 / 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. 109 / 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 110 / 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 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 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 113 / 150 Which one of the following is not the function of distribution channel? A. Negotiation B. Risk taking C. Information D. Demotion 114 / 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 115 / 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 116 / 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 117 / 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 118 / 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 119 / 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 120 / 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 121 / 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 122 / 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 123 / 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 124 / 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 125 / 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 126 / 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 127 / 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. 128 / 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 129 / 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 130 / 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 131 / 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 132 / 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. 133 / 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 134 / 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 135 / 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 136 / 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 137 / 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 138 / 150 Which one of the following is not a base of hotel classifications? A. Location B. Size C. Ownership D. Interior design 139 / 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 140 / 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 141 / 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 142 / 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 143 / 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 144 / 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 145 / 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 146 / 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 147 / 150 Which of the following guest cycles room reservation takes place? A. Arrival B. Pre-arrival C. Departure D. Occupancy 148 / 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 149 / 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 150 / 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. Your score is 0%