Hospitality and Tourism Management Examination Review

A comprehensive flashcard deck reviewing core terminology, calculations, operating ratios, and principles across hospitality, tourism, food and beverage operations, gaming, and event management.

Lager

A classification of beer that tends to be clear and light-bodied.

Still Wines

Table wines that are naturally fermented and non-effervescent, including white, rosé, and red wines.

Spirit (Liquor)

A potent alcoholic beverage produced from a liquid that has undergone both fermentation and distillation.

Aperitifs

Aromatic wines often served before a meal to stimulate the appetite.

Méthode Champenoise

A traditional champagne production process involving a second fermentation inside the bottle to produce its unique sparkling quality.

Hub-and-Spoke System

An airline route network enabling travelers to connect from smaller origin cities to smaller destination cities via a central hub, maximizing passenger loads and reducing operational costs.

Convention and Visitors Bureau (CVB)

A municipal or regional organization established to attract and retain visitors, without directly engaging in the physical planning of meetings and conventions.

Recreation

Activities providing refreshment of strength and spirit, exhibiting a direct relationship with personal wellness.

National Park Service

The federal agency established in $1916$ to conserve park resources and manage them for public enjoyment.

Commercial Recreation

Recreational services and activities provided to the public with the primary objective of earning a financial profit.

Theme Park

A family destination set aside specifically for rides, shows, and recreation, exemplified by Disneyland and Opryland.

Private Club

An establishment where members gather for social, recreational, professional, or fraternal purposes.

Feasibility Study

A comprehensive market and financial analysis conducted to determine whether a proposed hotel development project is likely to succeed.

Management Company

An operating firm contracted to run a hotel property, favored by hotel brands because considerably less capital is tied up in management than in property ownership.

Mixed-Use Hotel Development

A real estate development strategy where a lodging property incorporates residential living spaces alongside hotel rooms and amenities.

Housekeeper Daily Quota

The expected cleaning standard in an average hotel, typically ranging between $15$ and $18$ rooms per housekeeper per day.

Front Office

The hotel area located within the rooms division frequently described as the operational nerve center or hub of the property.

Rooms Division

The major hotel department encompassing the front office, housekeeping, security, and guest communications.

Upselling

A sales technique whereby a front desk associate suggestively markets premium room attributes such as larger square footage, higher floors, or superior views.

City Ledger

A specialized collection of hotel accounts assigned to corporations or businesses that have established direct credit privileges with the property.

Night Auditor

The finance professional tasked with balancing guest accounts receivables and publishing the daily report containing key operating ratios.

Room Occupancy Percentage (ROP)

A lodging ratio calculated by dividing total occupied rooms by total available rooms (e.g., $413 / 642 \times 100 = 64\%$).

Revenue Per Available Room (RevPAR)

A primary lodging performance metric computed by dividing total room revenue by the total number of available rooms (e.g., $\$84{,}593 / 642 = \$131.76$).

Average Daily Rate (ADR)

A standard hospitality formula calculated by dividing total room revenue by the total number of rooms sold.

Catering Guarantee

The final headcount of attendees that a client is contractually required to confirm with a hotel at least $7$ days prior to an event.

Contribution Margin

The gross margin realized on a food or beverage item, calculated as the menu selling price minus the product food cost ($\text{Selling Price} - \text{Food Cost}$).

Application Service Provider (ASP)

A web-based computing environment capable of delivering a complete reservation system linked to hotel inventory in real time.

Vacation Ownership

The fastest-growing segment of the travel and lodging industry, offering deeded or points-based recurring holiday accommodations.

Sous Chef

The kitchen culinary leader who serves as the second in command beneath the executive chef.

Empowerment

A management philosophy fostering a sense of partnership where employees feel personally responsible for their work and share an investment in organizational success.

Pour Cost Percentage

A beverage inventory control percentage calculated by dividing the cost of depleted liquor inventory by the selling price ($\text{Cost} / \text{Price} \times 100$).

Workshop

An intensive small-group learning session directed by a facilitator or trainer featuring hands-on exercises to build specific skills or knowledge.

Boardroom Meeting Setup

A conference room configuration tailored for small groups with seating arranged directly around a single rectangular conference table.

Nouvelle Cuisine

A French culinary movement translating literally to 'lighter cuisine,' focused on fresh flavors and refined presentations over heavy sauces.

Fine Dining Restaurant

A restaurant category characterized by upscale decor, elevated formality, full service, premium pricing, and a scratch-cooked menu made from fresh quality ingredients.

Classical Cuisine

The foundational French culinary system established by pioneering master chefs Marie-Antoine Carême and Auguste Escoffier.

Menu Engineering

A menu management methodology operating on the principle that total contribution margin is more important to profitability than individual food cost percentages.

Product Specification Sheets

Purchasing control documents that establish exact operational quality standards, weight, and grade requirements for every food inventory item.

Average Guest Check

A financial performance indicator calculated by dividing total sales by the total count of guests served.

Food Cost Percentage

A fundamental culinary metric calculated by dividing the cost of food sold by the total food sales revenue ($\text{Cost of Food Sold} / \text{Food Sales}$).

Noncommercial Foodservice

Institutional food operations (such as colleges, prisons, and hospitals) that operate without the primary goal of generating retail commercial profit.

National School Lunch Program (NSLP)

A federal initiative assisting elementary and secondary schools by providing financial subsidies of roughly $\$2.29$ per student meal to support balanced nutrition.

Medical Mall

A healthcare foodservice and retail model incorporating branded restaurants, bakeries, and retail shops to optimize facility cash sales and profitability.

On-Call Menu

A personalized, room-service style hospital meal program designed for patients without clinical dietary restrictions.

Slot Parlor

A compact, stand-alone gaming facility focused primarily on housing slot machines.

Commercial Gambling

A gaming format where patrons wager money against the establishment or 'house.'

Racino

A gaming and horse racing venue that integrates pari-mutuel racetrack operations with on-site slot machines.

Cabazon Decision ($1987$)

The landmark United States Supreme Court ruling that established the legal foundation for gaming on Native American reservations.

Special Event

A pre-planned gathering motivated by a specific reason for celebration that consistently arouses expectations among attendees.

Design Stage

The second phase of event management dedicated to creative freedom, brainstorming, and structuring new ideas that fulfill event objectives.

Coordination Stage

The real-time operational stage of event management demanding critical decision-making skills and adaptability as the program unfolds.

Fair

A traditional community event historically tied to agriculture that features rides, competitive attractions, and entertainment food.

Festival

A public cultural celebration centered around a distinctive theme or holiday, exemplified by Mardi Gras celebrating the start of Lent.