Chapter 1 Dimensions of the Hospitality Industry: A Career Overview

Multiple Choice Questions

1. The hospitality industry is one part of a larger group of industries that collectively
makes up the
a. Manufacturing sector
b. Service sector
c. Goods sector
d. Cycle of service
2.
a.
b.
c.
d.

The scope of the hospitality industry is to provide

Food and beverages
Food, beverages, and entertainment
Lodging and entertainment
Food, beverages, and lodging

3.
a.
b.
c.
d.

The hospitality industry most often caters to

Local residents
Young people
Travelers
Senior citizens

4.
a.
b.
c.
d.

The two major segments of the hospitality industry are lodging and
Food and beverage
All-suite hotels
Resorts
Entertainment

5.
a.
b.
c.
d.

Lodging includes
Hotels
Conference centers
Bed and breakfasts
All of the above

6.
a.
b.
c.
d.

The term travel and tourism includes the hospitality industry as well as
Travel agencies and tour operators
Related entertainment and recreation businesses
Related transportation businesses
All of the above

7. Historically, hospitality operations provided travelers with lodging, food, beverage,

and
1

a.
b.
c.
d.

Transportation
Entertainment
Money
Clothing

8.
a.
b.
c.
d.

Someone who sells travel services in a travel agency is a

Ticket agent
Travel agent
Tour operator
Sales associate

9.
a.
b.
c.
d.

Packages are most often put together by

Ticket agent
Travel agent
Tour operator
Sales associate

10. New managers in the hospitality industry often work

a. Less than 40 hours in a week
b. 40 hours in a week
c. 50 or more hours in a week
d. Weekdays and have weekends off
True / False Questions
11. Hospitality operations provide their customers with durable goods. ( )
12. Operations feeding prisoners and hospital patients are not hospitality operations. ( )
13. Many resorts owe their survival to travel agents and tour operators. ( )
14. Some hospitality enterprises may service local residents only and never attend to the
needs of travelers. ( )
15. Uniformity is more common and easier to attain in businesses producing a durable
good rather than a service product. ( )
16. A moment of truth describes any contact between a customer and a business that
gives the customer an impression of the business. ( )
17. Hospitality managers may have difficulty using direct monitoring to determine if
employees are providing an appropriate level of service. ( )
18. Employee empowerment means that employees are given the power to do what is
necessary to satisfy guests needs, regardless of the cost. ( )
19. Employers are looking for employees who can communicate well. ( )
20. Management personnel in the hospitality industry are less likely nowadays to have a
college education. ( )
Chapter 2 Early Development of The Hospitality Industry
Multiple Choice Questions
2

1.
a.
b.
c.
d.

Recorded history of the hospitality industry begins with the

Sumerians
Roman empire
Greek empire
Egyptian empire

2.
a.
b.
c.
d.

City restaurants in ancient Greece were often

Dirty
Avoided by the upper class
Respected and served good food
Patronized by the wealthy

3. Although most Roman inns were dreadful, excellent accommodations were available
to
a. The army
b. Women
c. High government officials
d. None of the above
4.
a.
b.
c.
d.

During the Dark Ages, travelers most often stayed in

Taverns
Coach houses
Inns
Monasteries

5.
a.
b.
c.
d.

The introduction of the stagecoach preceded the development of

Taverns
Coaching inns
Hotels
Restaurants

6.
a.
b.
c.
d.

The development of the rail industry resulted in the demise of

Stagecoaches
Restaurants
Taverns
Hotels

7. The man credited with making many contributions to the improvement of cuisine and
service is
a. Auguste Escoffier
b. Cesar Ritz
c. Henry Flagler
3

d. Boulanger
8.
a.
b.
c.
d.

During the 1800s, restaurants in European hotels were

Seldom found
Known for their poor food
Known for hiring the finest chefs from Europe
Not used by local people

9.
a.
b.
c.
d.

The oldest continually operating tavern in the U.S. is

Coles Ordinary
The tavern at the Tremont Hotel
Ye Olde Union Oyster House
Fraunces Tavern

10. The designer of the Tremont Hotel was

a. Samuel Coles
b. Isaiah Rogers
c. Harvey Parker
d. Henry Flagler
True / False Questions
11. Historically, those nations with the most advanced transportation systems have also
had the greatest amount of travel and largest number of hospitality establishments. ( )
12. The roman road system was in good repair and used by travelers during the
Renaissance. ( )
13. The invention and creation of railroads in the U.S. fostered the development of resort
hotels. ( )
14. The opulent nineteenth century American City Hotels were know as Palaces of the
Public because they catered to the local community as well as travelers. ( )
15. City hotels during the nineteenth century were considered safe because of efforts
made to make them fireproof. ( )
16. There was little development in the restaurant industry during the latter half of the
nineteenth century. Economic conditions were such that few people ate out. ( )
17. Lunch carts, 5-cent houses, 15-cent houses, lunchrooms were common in cities
during the last half of the nineteenth century. ( )

Chapter 3 The Hospitality Industry In The Twentieth Century

Multiple Choice Questions
1. What important developments of the late nineteenth century gave rise to more travel
and impacted the hospitality industry?
a. Invention of electricity
b. Development of the automobile
c. Many roads were becoming pave, making travel easier
d. All of the above
2. Which of the following is not a significant reason for growth in mass travel after
WWII?
a. Americans were more prosperous, with shorter work weeks and higher wages
b. Computers became common in businesses and homes by 1950
c. Automobiles and airplanes became common means for travel as the railroad declined
d. Major improvements were made in the U.S. highway system
3.
a.
b.
c.
d.

The principle appealing features of vacation cruising are

Activities, low price, weather, elegance and comfort
Food, activities, low price, and weather
Food, low price, weather, elegance, and comfort
Food, activities, weather, elegance, and comfort

4.
a.
b.
c.
d.

During the first half of the twentieth century, railroads

Were the primary means of long distance travel within the U.S.
Provided excellent comfort, with efficient and polite service
Provided excellent food
All of the above are correct

5.
a.
b.
c.
d.

Which of the following statements about Amtrak is true?

It accounts for more than 10% of the intercity traffic
It is government owned and operated
It has never made a profit
It has no trains that travel over 100 miles per hour

6.
a.
b.
c.
d.

Prohibition led to the development of unique establishments called

Speak-easies
Diners
Drive-ins
Hot shoppes

7. The first restaurant chain that employed the assembly-line method to produce a
limited menu is
a. McDonalds
b. A&W
c. Hot Shoppes
d. Burger King
8.
a.
b.
c.
d.

Many center-city hotels constructed after WWII were designed to be

Resort hotels
Convention hotels
Hotels for travelers by automobile
Weekly-rate hotels

9.
a.
b.
c.
d.

An example of a hotel chain that has properties in many market segment is

Marriott Corporation
Super 8 Corporation
Ritz Carlton Company
The Barn Lodge Company

10. Because of their standard physical features of orange roofs, excellent ice cream, and
consistent quality, which chain of restaurants became a model organization for
others?
a. White Castle
b. Hot Shoppes
c. A&W
d. Howard Johnson

Chapter 4 Dimensions Of Food and Beverage

Multiple Choice Questions
1. The National Restaurant Association reports that foodservice operations in the U.S.
account for what percentage of the GDP?
a. 2%
b. 4%
c. 6%
d. 8%
2. The foodservice industry employs which of the following more than any other
industry?
a. Women
b. Teenagers
c. Minorities
d. All of the above
3.
a.
b.
c.
d.

Which of the following would not be considered a foodservice enterprise?

Restaurant
Grocery store serving sandwiches for takeout
Quick-service operation
Convenience store associated with a gasoline station

4.
a.
b.
c.
d.

A club foodservice would be found in

A fraternal organization
A school
A business
A prison

5.
a.
b.
c.
d.

In recent years, alcoholic beverage sales have

Matched those of nonalcoholic beverages
Increased
Decreased
Stayed the same

6.
a.
b.
c.
d.

Which of these foodservice establishments is most likely expensive to patron?

Cafeteria
Buffet
Family restaurant
Fine-dining restaurant

7. Which foodservice establishment is most likely open the longest hours?

7

a.
b.
c.
d.

Diner
Fine-dining restaurant
Family restaurant
Business and industry cafeteria

8. Which of the following is not considered a reason to patronize a beverage service

establishment?
a. Socializing
b. Spending money
c. Discussing business
d. Killing time
9.
a.
b.
c.
d.

Beverage service establishments are distinguished from one another by

Food
Entertainment
Beverages
All of the above

10. The majority of food and beverage establishment fall into which National Restaurant
Association classification?
a. Group I
b. Group II
c. Group III
d. Group IV
Short Questions
11. What are the five most important characteristics of a foodservice operation?
Menu items
Food quality
Menu prices
Service
Ambience

Chapter 5 Food and Beverage Facilities

Multiple Choice Questions
1.
a.
b.
c.
d.

When planning a food and beverage facility, a planner must consider

Health codes
Fire codes
Zoning regulations
All of the above

2.
a.
b.
c.
d.

The term product line is defined as

Only items listed on the menu
Items that require specialized equipment
All items that the restaurant intends to serve, now and in the future
None of the above are correct

3.
a.
b.
c.
d.

Storage of food in a restaurant requires

Dry storage facilities
Refrigerated storage facilities
Freezer storage facilities
All of the above

4.
a.
b.
c.
d.

How many foot-candles of light do employees need for ordinary work?

60
30
110
160

5.
a.
b.
c.
d.

Lighting that is softer and produces no shadows is

Direct lighting
Indirect lighting
Incandescent lighting
All of the above

6. Which of the following activities takes place in the food area of a food and beverage
facility?
a. Purchasing
b. Receiving
c. Storage and issuing
d. All of the above are correct

7. A storage and display facility located behind a bartender is a(n)

9

a.
b.
c.
d.

Under bar
Service bar
Back bar
Special-purpose bar

8.
a.
b.
c.
d.

A bar at which a bartender prepared drinks but does not serve them is called a
Front bar
Service bar
Special-purpose bar
Temporary bar

9. A bar that is open for business on a regularly scheduled basis and directly accessible
to customers is called a
a. Front bar
b. Service bar
c. Special-purpose bar
d. Temporary bar
10. The most common type of bar is a(n)
a. Under bar
b. Front bar
c. Service bar
d. Back bar
True / False Questions
11. In planning a food and beverage facility, a feasibility study is conducted and then a
concept is chosen. ( )
12. Product line for a restaurant includes only the items on the menu offered at a
particular time. ( )
13. Examples of the product line of food and beverage operations include food, drinks,
and valet parking. ( )
14. One example of a restaurant concept is a family restaurant. ( )
15. Storage facilities for a restaurant include dry storage and wet storage. ( )
16. One lumen per square foot is equal to one foot-candle. ( )
17. Working aisles and traffic aisles are the same thing. ( )
18. Two of the considerations that determine which equipment is to be purchased are
product line and preparation methods. ( )
19. The air pressure in the dining room and other rooms should be lower than that in the
kitchen. ( )
20. A back bar is a storage area located in a separate room from the front bar. ( )

10

Chapter 6 Food and Beverage Operations

Multiple Choice Questions
1.
a.
b.
c.
d.

Purchasing procedures must address the issues of quantity, quality, and

Issuing, and receiving
Selling, and serving
Price, and serving
Price, and space

2.
a.
b.
c.
d.

Purchase specifications ensure that all foods are

Appropriately priced
Of consistent quality
Bid out
Inventoried

3.
a.
b.
c.
d.

A good receiving clerk will check each shipment to ensure

Appropriate quality
Correct cost
Correct quantity
All of the above

4.
a.
b.
c.
d.

The principal goal of selling in not-for-profit foodservice operations is to

Maximize revenues
Maximize customer satisfaction
Use up left-over food
Keep cost to a minimum

5.
a.
b.
c.
d.

Which of the following is not a consideration in planning menus?

Product variety
Product salability
Lighting
Equipment capacity

6.
a.
b.
c.
d.

Customers tend to purchase items on the menu that are

Near the bottom of the page in large print
Near the middle of a list of items in bold print
In the upper center portion of the menu in large print
Described in three words or less

7.
a.
b.
c.
d.
8.

In American service, food is served from

The right of the guest seated at the table
The left of the guest seated at the table
Either side of the guest
In front of the guest
In French service, food is served from
11

a.
b.
c.
d.

Right of the guest seated at the table

Left of the guest seated at the table
Either side of the guest
In front of the guest

9. Which of the following styles of service is characterized by food coming from the
kitchen on decorated platters and served on plates put in front of the guest?
a. American service
b. Russian service
c. French service
d. English service
10. Which of the following styles of service is characterized by food coming to the dining
room on a gueridon, then carved and served?
a. American service
b. Russian service
c. French service
d. English service
Match each of the following service descriptions on the left with the service style on
the right.
American service, Russian service, French service, English service, Cafeteria service,
Buffet service
11. Customer views foods and places selection on tray. (Cafeteria service )
12. Host carves and plates entre, then server places a plate in front of each guest.
(English service )
13. Food is portioned and plated in the kitchen and carried to diners by server (American
Service)
14. Customers take plates and select and place food on their plates from a selection of
displayed foods. (Buffet service)
15. Food is arranged on serving platters in the kitchen and then plated at the table by
server. (Russian service )
16. Cooking of the food is completed at tableside. It is then plated and served. (French
service)

12

Chapter 7 Dimensions of Lodging

Multiple Choice Questions
1.
a.
b.
c.
d.

Which of the following characteristics is essential to a lodging operation?

Offering foodservice
Offering furnished sleeping accommodations
Providing parking
Having a swimming pool

2.
a.
b.
c.
d.

The typical lodging property has

Over 300 rooms
75-300 rooms
Under 75 rooms
10 rooms or less

3.
a.
b.
c.
d.

The commercial lodging industry employs approximately how many people?

1.16 million
2.14 million
3.21 million
785,000

4. Which of the following establishments would be most likely to have a

concierge/guest services manager?
a. Limited-service economy motel
b. Full-service, mid-priced motel or hotel
c. Full-service, upscale hotel or luxury hotel
d. All-suite hotel
5. An establishment that might or might not serve food or have lodging
accommodations, and has a name that implies a small, hospitable place is a
a. Motel
b. Hostel
c. Lodge
d. Inn
6.
a.
b.
c.
d.

Club Med is an example of a(n)

All-suite hotel
Resort condominium
Resort motel
All-inclusive resort

13

7. Which of the following is an example of a lodging operation associated with

transportation?
a. Ski lodge
b. Motel
c. Cruise ship
d. Hostel
8.
a.
b.
c.
d.

Travel research firms classify lodging properties by

Location
Size
Quality
Research purpose

9.
a.
b.
c.
d.

Which of the following meal plans includes three meals daily?

American plan
Modified American plan
Breakfast plan
European plan

10. Which of the following meal plans includes no meals?

a. Breakfast plan
b. European plan
c. American plan
d. Modified American plan
Match each type of lodging operation on the left with its lettered description on the
right
Transient hotel, Residential hotel, Resort hotel, Extended-stay hotel, Conference center,
Boarding house, Lodging house
11. Provides a homelike environment for long-term guests. (Extended-stay hotel)
12. Designed to accommodate temporary guests. (Transient hotel)
13. Provides lodging and enjoyable, often healthy, recreational activities for guests.
(Resort hotel)
14. Offers traditional hotel services for permanent guests. (Residential hotel)
15. Small residential facility that provides meals. (Boarding house)
16. Small residential facility that does not provide meals. (Lodging house)
17. Facility designed for meetings. (Conference center)

Match each type of meal plan on the left with its lettered description on the right
14

American plan, Modified American plan, Breakfast plan, Continental breakfast plan,
European plan
1.
2.
3.
4.
5.

Many hotels offer this plan to attract business travelers. (Continental breakfast plan)
Popular at resort operations. (Modified American plan)
Standard in most American transient hotels. (European plan)
Standard in most American bed-and-breakfast properties. (Breakfast plan)
Includes three meals a day. (American plan)

15

Chapter 8 Lodging Facilities

Multiple Choice Questions
1.
a.
b.
c.
d.

The hospitality service product line offered by lodging operations is made up of

Accommodations, food, and beverages
Accommodations, services, and parking
Accommodations, services, and ambiance
Accommodations, telephone, and television

2.
a.
b.
c.
d.

The layout and design of a hotel front office is largely determined by the
Size of the hotel
Location of the front office
Local zoning regulations
Size of the foodservice dining room

3.
a.
b.
c.
d.

Front office activities encompass

Check-in, information, check-out, and front service
Reservation, check-in, check-out, and front service
Reservations, check-in, information, and check-out
Check-in, reservations, check-out, and front service

4. When comparing the layout and design of the front office in two different operations,
the differences will be related to
a. Size, space allocation, and furnishings
b. Size, space allocation, and equipment
c. Size, location, and furnishings
d. Size, location, and equipment
5.
a.
b.
c.
d.

Which operation has the largest rooms?

Boarding house
Budget motel
Midscale hotel
Luxury hotel

6. Which of the following engineering systems regulates fresh or recirculated air and
controls the volume of air?
a. Air conditioning
b. Ventilation
c. Energy control
d. Communications

7. Elevators that might be used by room service personnel to deliver meals are called
16

a.
b.
c.
d.

Service elevators
Guest elevators
Dumbwaiters
Escalators

8.
a.
b.
c.
d.

Air conditioning can regulate

Temperature
Humidity
Noise
Temperature and humidity

9.
a.
b.
c.
d.

Fire safety systems are required by law for

All lodging operations except the very smallest
Foodservice only
Establishments with 100 rooms or more
Two-story and higher lodging establishments

10. Which of the following systems might employ a time clock or automatic sensor?
a. Fire safety
b. Ventilation
c. Energy control
d. Communications

17

Chapter 9 Lodging Operations

Multiple Choice Questions
1.
a.
b.
c.
d.

Which of the following is an essential part of all lodging operations?

Parking
Front service
Food and beverage services
Housekeeping services

2.
a.
b.
c.
d.

Front office operations consist of check-in, check-out,

Telephone, and security
Telephone, and reservations
Information, and security
Information, and reservations

3.
a.
b.
c.
d.

Which of the following is not a check-out procedure used by hotels and motels?
Guests leave their keys in their rooms and leave without going to the front desk
Guests pay the doorman for their room when re retrieves their cars
Guests stop by the cashier when ready to leave and pay their bill
Guest view their bill on their television set, and review and settle their bill

4.
a.
b.
c.
d.

A no-show is a(n)
Employee who is late to work
Customer who makes a reservation but fails to check-in
Employee who does not show up to work
Skipper

5.
a.
b.
c.
d.

Which of the following is a job of the housekeeping department?

Changing bed and bath linen
Ensuring availability of clean linens
Cleaning offices occupied by management
All of the above

6. Which of the following is not a common means for assigning work quotas to room
attendants in hotels and motels?
a. Room attendants are paid by the hour and expected to complete as many rooms as
possible while on duty
b. Room attendants are assigned a specific number of rooms to clean during their
workday
c. Room attendants have no specific assignments, but clean rooms they find empty
d. Room attendants are paid a stipulated amount for each room they clean

7. An employee in front service might have the title of

18

a.
b.
c.
d.

Server
Bellperson
Front desk clerk
Telephone operator

8.
a.
b.
c.
d.

Which of the following is a telephone service offered by some hotels?

Wake-up service
Voice mail
Fax service
All of the above

9.
a.
b.
c.
d.

Foodservice in lodging establishments takes place in

Facilities open to the public
Guests rooms
Banquet rooms
All of the above

10. Which of the following would not be considered part of other personal services in a
lodging property?
a. Towel service
b. Office services
c. Parking
d. Language services
True / False Questions
11. Security is offered by some but not all lodging operations. ( )
12. All hotels take extensive security measures to protect guest and their property. ( )
13. Front service refers to the process of checking a guest into the hotel by the front desk.
()
14. All hotels and motels offer some form of recreation. ( )
15. The housekeeping department is frequently charged with redecorating and
rehabilitating guestrooms. ( )
16. Large city hotels typically have extensive security measures including in-house
television monitoring systems. ( )
17. One of the activities of front service might be the establishment of a concierge
service. ( )
Short Question
1. What advantages do electronic locks have over the traditional lock and key?

19

Chapter 10 Hospitality Operations Management

Multiple Choice Questions
1. Staffing a dining room with the appropriate number of server for a particular meal is
planning at the
a. Servers level
b. Middle management level
c. Supervisory management level
d. Top management level
2.
a.
b.
c.
d.

The four functions of management are planning, organizing, directing, and

Staffing
Controlling
Supervising
Observing

3. A sign in the elevator of a hotel suggesting that guests try the food in the dining room
is considered
a. Personal selling
b. Advertising
c. Sales promotion
d. Merchandising
4. When a hospitality enterprise invites a well-known celebrity to its establishment and
has the visit written up as an item in the local newspaper at no cost to the
establishment, this action is considered
a. Personal selling
b. Advertising
c. Sales promotion
d. Public relations
5. A sales representative of a hotel calls on a large manufacturing business to try to
obtain convention business. This action is considered
a. Personal selling
b. Advertising
c. Sales promotion
d. Public relations
6.
a.
b.
c.
d.

Which of the following is typically part of human resources activities?

Recruiting
Preparing job descriptions
Orienting new employees
All of the above

7. Which of the following is not considered a controllable expense?

20

a.
b.
c.
d.

Food costs
Labor costs
Marketing costs
Rent on the building

8.
a.
b.
c.
d.

Which of the following assets is a current asset?

China
Cash
Telephone
Beds

9.
a.
b.
c.
d.

Which of the following is a fixed asset?

Cash
Food inventory
Accounts receivable
Computers

10. The Holiday Hotel has 200 rooms available for sale. 160 rooms are sold one night.
The percentage of occupancy for that night is
a. 20%
b. 80%
c. 125%
d. 200%

21

Chapter 11 Dimensions of Travel and Tourism

Multiple Choice Questions
1.
a.
b.
c.
d.

At the local level, most cities and communities promote tourism through
The U.S Department of Commerce
Travel agencies
Chambers of commerce
Travel data centers

2.
a.
b.
c.
d.

At the national level, the federal agency for tourism is the

U.S. Department of Commerce
U.S. National Tourism Organization
Chamber of Commerce
Travel Industry Association

3.
a.
b.
c.
d.

Which of the following determines a persons status as a traveler?

Distance traveled
Residence of the traveler
Purpose of the travel
All of the above

4.
a.
b.
c.
d.

A hotel or motel is an example of

A direct provider of travel services
Support services
Tourism development
Domestic travel

5.
a.
b.
c.
d.

The American Hotel and Motel Association is an example of

A direct provider of travel services
Support services
Tourism development
Domestic travel

6.
a.
b.
c.
d.

Which nation spends the most on international travel?

U.S.
Germany
Japan
U.K.

7.
a.
b.
c.
d.
8.

The largest numbers of foreign visitors to the U.S. come from

Japan
Germany
Canada
Mexico
The worlds top international tourism earner is
22

a.
b.
c.
d.

Japan
France
Spain
U.S.

9.
a.
b.
c.
d.

Tourism has an economic impact because travelers and tourists

Spend money for transportation, lodging, food, and drink
Bring their own tastes for food
Bring their tastes for clothing
Are sometimes rude

10. The state receiving the most tourists dollar is

a. New York
b. California
c. Maine
d. Florida
True / False Questions
11. People traveled to ski areas in 1890. ( )
12. The U.S. government does not have a large role in attracting foreign travelers to the
U.S. compared with other nations. ( )
13. The terms traveler and tourist are used interchangeably by many who gather statistics
on travelers. ( )
14. The food purveyors to a hotel are direct providers of travel services. ( )
15. A travel agent is a direct provider of travel services. ( )
16. Travel is the worlds largest industry. ( )
17. By 2010, it is expected that there will be in excess of one billion international
travelers annually. ( )
18. The U.S. is the worlds leading travel destination. ( )
19. A U.S. citizen cannot travel to Canada without a passport. ( )
20. A U.S. citizen cannot travel to an overseas country without a passport. ( )
21. In the U.S., more people travel by automobile, truck, or recreational vehicle than any
other form of transportation. ( )
22. In the U.S., more people use train service for intercity transportation than any other
form of public transportation. ( )
23. The term economic impact as applied to the travel industry refers to money spent
on hotels and restaurants only. It does not include money spent in a gift shop for
travelers. ( )
24. The social impact of tourism is always positive. There are generally no negative
consequences to tourist visiting foreign lands. ( )
25. Tourism is the single most important source of income and economic activity for
Spain. ( )
26. California, Florida, New York, and New Hampshire are considered destination states.
()
23

Short Questions
27. List eight social and economic changes that have led to increased travel.

24

Chapter 12 Travel Services

Multiple Choice Questions
1.
a.
b.
c.
d.

A package that includes airfare and rental car is called a(n)

All-inclusive packages
Fly/cruise package
Fly/drive package
Family vacation package

2. A package offered to employees being rewarded for superior performance is called

a(n)
a. All-inclusive package
b. Incentive package
c. Special-interest package
d. Affinity group package
3. Direct suppliers of travel services in the U.S. commonly develop travel packages.
Direct suppliers include
a. Airlines
b. Railroads
c. Tour operators
d. All of the above
4. An individual or firm that prepares tours and other travel packages and distributes
them through retail outlets is referred to as a(n)
a. Independent contractor
b. Travel agent
c. Tour wholesaler
d. Tour operator
5. An individual or firm that has the responsibility of carrying out ground arrangements
is referred to as a(n)
a. Independent contractor
b. Travel agent
c. Tour wholesaler
d. Tour operator
6.
a.
b.
c.
d.

Travel agencies can frequently obtain travel and hotel reservations that are
As expensive as if you made your own arrangements
Less expensive than if you made your own arrangements
Slightly more expensive than if you made your own arrangements
Any of the above; it depends on the circumstances

7. Which of the following conference approvals is needed by travel agencies?

25

a.
b.
c.
d.

A.R.C.
CI.I.A
I.A.T.A.T
A.R.T.

8.
a.
b.
c.
d.

Chambers of commerce are

Travel wholesalers
Hotel representatives
Local tourism offices
Incentive travel firms

9.
a.
b.
c.
d.

Convention and meeting planners are

Buyers of travel services
Sellers of travel services
Buyers and sellers of travel services
Situated in travel agencies

10. Hotel representatives are

a. Buyers of travel services
b. Sellers of travel services
c. Buyers and sellers of travel services
d. Situated in travel agencies
Short Questions
11. What are the advantages of booking a travel package compared with the traveler
making travel arrangements independently?
12. What are the advantages of making travel arrangements directly with the supplier of
travel services?

26

Chapter 13 Recreation, Entertainment, and Other Tourist Attractions

Multiple Choice Questions
1.
a.
b.
c.
d.

Which of the following would not be considered entertainment?

Visiting a theme park
Attending a performance
Going to a fair
Camping

2.
a.
b.
c.
d.

Which of the following would not be considered recreation?

Camping
Skiing
Attending a musical performance
Swimming

3. Which type of camping site contains electricity, bathroom facilities, and recreation
facilities?
a. Primitive campsite
b. Transient campsite
c. Vacation campsite
d. None of the above
4.
a.
b.
c.
d.

Mardi Gras, held each year in New Orleans, is a(n)

Festival
Exposition
Exhibition
Performance

5.
a.
b.
c.
d.

A musical event taking place at Carnegie Hall in New York is considered a(n)
Festival
Exposition
Exhibition
Performance

6. A bus tour that includes a seat on a bus, overnight stay at a budget motel, meals but
not admission to attractions is what kind of tour?
a. Economy
b. Standard
c. Luxury
d. Affinity

7. Gambling is one form or another is legal in how many states?

27

a.
b.
c.
d.

10
22
36
48

8.
a.
b.
c.
d.

A large show open to the public is a(n)

Convention
Exposition
Exhibition
Trade show

9. An event where admission is restricted to people who are part of a particular industry
is a(n)
a. Convention
b. Exposition
c. Exhibition
d. Trade show
10. The primary feature of cruises that attract customers is
a. Food
b. Weather
c. Elegance and comfort
d. All of the above

28