Academic Program Review



Download 2.13 Mb.
Page19/31
Date19.10.2016
Size2.13 Mb.
#4127
1   ...   15   16   17   18   19   20   21   22   ...   31

Table E-3

SAT and Freshman Index Scores










Fall 03 to Fall 06 New Freshmen
































































Fall 03

SAT Scores




Freshman Index




N

Average




N

Average

All Students

1,714

1083




1,889

2736

College of Business

333

1065




366

2726

Hospitality

2

1210




3

2963





































Fall 04

SAT Scores




Freshman Index




N

Average




N

Average

All Students

2,038

1095




2,250

2746

College of Business

445

1087




488

2744

Hospitality

8

1010




8

2669





































Fall 05

SAT Scores




Freshman Index




N

Average




N

Average

All Students

2,038

1091




2,271

2735

College of Business

427

1091




478

2743

Hospitality

6

1127




9

2773





































Fall 06

SAT Scores




Freshman Index




N

Average




N

Average

All Students

1,863

1092




2,153

2747

College of Business

434

1084




507

2741

Hospitality

7

1050




9

2754


Hospitality Administration Exit Exam

Hospitality Senior Exit Exam
NAME: ______________________________________________
DATE: ____________
When are you anticipating graduation? ___________semester ________year

Please check the hospitality courses that you have completed and that you are currently taking:


HADM 3010 (Intro)



HADM 3401/3402 (Food Lab)



HADM 3720 (Hospitality Law)



HADM 3750 (Hospitality Human Resources)



HADM 3760 (Hospitality Marketing)



HADM 4100 (Cost Control/Financial Analysis)



HADM 4800 (Hospitality Strategic Mgt.)





What hospitality electives have you completed or are currently taking?

______________________________________
______________________________________

Please write on this test. This exam is to evaluate hospitality administration courses and their learning outcomes. Your score will not impact your GPA or graduation status but giving the exam your best effort would be greatly appreciated as we assess how HADM graduates perform.

1. The largest single segment of the hospitality industry is:

    1. Lodging operations

    2. Food service

    3. Special event planning

    4. Casinos and gaming


2. The primary revenue source for lodging operations is:

    1. Guest room revenue

    2. Food and beverage outlet sales

    3. Meeting room revenue

    4. Catering sales


3. Throughout history, there has been a strong relationship between the development of hotels and the primary modes of transportation.

  1. True

  2. False


4. Auguste Escoffier was known for:

  1. French culinary achievements

  2. the development of U.S. luxury hotels

  3. operating European resorts

  4. introducing the concept of chain restaurants


5. J.W. Marriott began his hospitality career with:

  1. airline catering

  2. lodging operations in Utah

  3. A&W Root Beer stores

  4. ice cream parlors


6. Ray Kroc is known for:

  1. Steak & Ale

  2. Hyatt Hotels

  3. Holiday Inns

  4. McDonald’s


7. Kemmon’s Wilson founded:

  1. Hyatt Hotels

  2. Sheraton Hotels

  3. Holiday Inns

  4. Westin Hotels


8. A hotel general manager would most typically attain the certification of:

  1. CCM

  2. CMC

  3. CHA

  4. CHE


9. The two primary rating services for hotels and restaurants are:

  1. American Hotel & Lodging Association & National Restaurant Association

  2. Conde Nast & Travel Industry of America

  3. Zagat & Leading Hotel

  4. Automobile Association of America and Mobil Travel Guide


10. Real Estate Investment Trusts (REITs) have been primarily been associated with financing for:

  1. Restaurants

  2. Hotels

  3. Convention Centers

  4. Sporting Venues


11. Two formulas to analyze the desirability of potential group business for a hotel include yield and revenue per available room (REVPAR).

  1. True

  2. False


12. Front, service and portable are three classifications of:

  1. housekeeping carts

  2. bar

  3. kitchen

  4. casino games


13. On-premise catering refers to catering that is held at a client’s location preference such as their home or place of business.

  1. True

  2. False


14. This type of chef specializes in the art of cold food preparation:

    1. Sous chef

    2. Pastry chef

    3. Garde manger

    4. Pantry


15. These types of hotels offer a full array of guest services including in-house food and beverage operations:

  1. Extended stay

  2. Luxury

  3. Mid-market

  4. Full-service


16. These hotel properties typically achieve 4 or 5 stars and/or diamonds:

  1. Extended stay

  2. Resorts

  3. Luxury

  4. Deluxe


17. Joint ownership or rental of lodging facilities by several persons:

  1. Co-op

  2. Vacation ownership

  3. Condominium resort

  4. Multiresort complex



18. Typically this department is the largest in number of employees in a hotel:

  1. Front office

  2. Kitchen (culinary)

  3. Housekeep

  4. Stewarding


19. Destination management companies provide what type of services?

  1. Planning for cruise lines

  2. Convention & special events management services

  3. Airline tour group

  4. Travel planning for sports groups


20. Country, city, military and dining are categories of:

    1. Restaurants

    2. Catering facilities

    3. Private clubs

    4. Concessions


21. An example of a QSR is:

  1. Olive Garden

  2. Chili’s

  3. Wendy’s

  4. Applebee’s


22. Space rentals, educational seminars, advertising and registration are key sources of income for:

  1. Banquet operations

  2. Private clubs

  3. Tradeshows

  4. Full-service lodging


23. This type of hotel is typically unique in design and décor, small and located in a major urban area:

  1. Resort

  2. Time-share

  3. Boutique

  4. Limited service


24. A computerized management system that keeps track of revenue, transmits customer orders to the kitchen or food preparation area, controls inventory and food and beverage costs, and tracks employees’ cash and payroll information:

  1. POS

  2. MIS

  3. CIS

  4. RTS


25. A common mistake general managers make in promoting line employees to managerial roles is:

  1. relying on intuition when making the final selection

  2. allowing other employees’ opinions to impact the selection process

  3. failing to offer an increase in compensation along with the additional responsibilities

  4. assuming that people who were good line employees will also be good managers of people.


26. Which of the following is a disadvantage of hiring friends or family members of current employees?

  1. Unhealthy competition is likely to develop

  2. The productivity of affected employees is likely to decrease.

  3. The newly hired employee will expect to be paid wages equal to friends or family that have more seniority.

  4. Disgruntled employees are more likely to negatively affect the attitudes of friends or relatives employed by the property.


27. Training resources are best used on training people for positions that:

  1. Are repetitive in nature

  2. Involve unskilled labor

  3. Have a high rate of turnover

  4. Employee a smaller, more manageable number of people


28. What is most often the cause of poor guest service?

  1. understaffing

  2. inadequate training

  3. a lack of properly enforced disciplinary procedures

  4. a compensation program that does not link pay to performance


29. In addition to aiding wage increase and promotion decisions, performance evaluations should be used to:

  1. revise productivity standards

  2. identify departmental and organizational training needs

  3. communicate upcoming departmental changes planned by management

  4. give employees the opportunity to rate the performance of supervisors and department heads


30. Which of the following will be the most likely result of a casual rehire policy?

  1. reduced turnover and training costs

  2. increased opportunities for internal promotion

  3. higher levels of employees morale and productivity

  4. employees quitting without giving the matter serious thought


31. How well should managers know how to do the work of their employees?

  1. Managers should know how to do the work of their employees and recognize when it is being done correctly.

  2. Managers should be able to perform departmental tasks more quickly and efficiently than their employees.

  3. Managers have their own unique responsibilities and should not involve themselves with the routine work of their employees.

  4. As long as their employees are competent, it is generally not necessary for managers to know how to do the work of their employees.


32. Employees will be less resistant to operational changes if:

  1. the changes affect all employees, not just a select few.

  2. they are adequately rewarded for adhering to the new policies and procedures.

  3. they are actively involved in the decision-making process leading up to the change.

  4. Management adequately explains how the proposed changes will benefit the operation.


33. Which of the following procedures should be used to correct minor offenses committed by employees for the first time?

  1. A verbal warning should be given which is documented to the file.

  2. It is best not to say anything until you notice a pattern of undesirable behavior.

  3. More discipline than necessary should be used in order to discourage this type of behavior.

  4. Any disciplinary action should be conducted in front of other employees in order to serve as a deterrent.


34. When developing an incentive program, it is important to:

  1. Award groups, not individuals.

  2. Promote interdepartmental competition.

  3. Direct the program at specific, measurable targets.

  4. Reward the operation as a whole, not just departments that meet their goals.

35. Once staffing guides have been developed, accurate scheduling is dependent upon:

  1. managerial intuition

  2. rigorous productivity standards

  3. reliable business volume forecasts

  4. the abilities of individual employees


36. Which of the following interview questions would you avoid because it is illegal?

  1. Did you graduate from high school?

  2. Can you work any day of the week?

  3. How old are you?

  4. Can you get to work by 6 AM?


37. An example of an open-ended behavioral interview question is:

  1. Have you worked in a restaurant before?

  2. Tell me about yourself.

  3. Tell me about a time when you helped make a dissatisfied customer happy.

  4. What would you do if you dropped a plate in the guest’s lap?


38. Georgia is:

  1. a right to work state

  2. an employment at will state

  3. both of the above

  4. neither of the above




  1. Analyzing the difficulty, frequency and importance of work activities associated with a particular job is a fundamental aspect of:

  1. Job simplification

  2. Job enlargement

  3. Job design

  4. Job analysis




  1. A job design technique that can positively impact the motivational level of an employee is:

  1. job simplification

  2. job enlargement

  3. job enrichment

  4. job fixation




  1. Which of the following statements about fixed and variable labor expenses is false?

  1. An unexpected increase in business volume will increase fixed labor expenses.

  2. Managers have more control over variable labor expenses than they do over fixed labor expenses.

  3. Staffing guides are useful tools for controlling variable labor expenses.

  4. Fixed labor expenses are costs associated with the minimum number of employees necessary to operate a business.





  1. Download 2.13 Mb.

    Share with your friends:
1   ...   15   16   17   18   19   20   21   22   ...   31



The database is protected by copyright ©ininet.org 2024
send message
    Main page
united states
potential benefits
program consists
processes used
four stages
three approaches
factors involved
management company
course provides
negotiation process
different segments
career path
aging population