Hospitality firms often use an accelerated form of depreciation to maximize the present value of the depreciation tax shield.
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The concept of grab and go refers to the foodservice option in which a customer:
A) picks up an item that has been ordered before the consumer reaches the serving line.
B) selects a pre-packaged food item for consumption away from the site.
C) selects a pre-packaged food item for consumption at the site where it is purchased.
D) purchases food at a drive-through facility.
Sell the sizzle, not the steak is an example of marketing a(n)________ element.
A) Objective B) Intangible C) Tangible D) Subjective
Determinant attributes differ from salient attributes in that determinant attributes:
A) Actually persuade customers to make a choice B) Create the benefit bundle
C) Get attention and create awareness D) Are more important than salient attributes
During the fieldwork stage of preparing a lodging feasibility study, the preparer should contact known demand generators such as area businesses to determine their potential use of the facility.
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A strong brand is a brand that:
A) Has a consistent identity
B) Meets quality standards
C) Is synergistic with the other brands in a company's portfolio
D) All of the above
The lodging feasibility study presents a detailed breakdown of forecasted construction costs.
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An investment in working capital is usually treated as a cash inflow at the end of the first operating year.
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The amount of revenues that remains after all costs are allocated to a non-commercial foodservice program is called:
A) income. B) profit. C) revenue. D) surplus.
A major strength of most economic studies is the great amount of consumer research they contain.
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