Long range strategic goals are determined by
A) frontline management B) top management
C) midlevel management D) Supervisors
The food itself can be a source of
A) occupant heat load. B) transmission heat load.
C) product heat load. D) infiltration heat load.
After a resume is word processed and error-free, one should:
A) begin preparing for interviews. B) edit and critique the resume.
C) develop the thank you letter. D) circulate it to potential employers.
Generally, the first section of a formal, written marketing plan would be the:
A) Segmentation and targeting process
B) Positioning statement
C) Executive summary
D) Environmental analysis
________ simplified French cooking and reduced the number of sauces to five mother sauces.
A) Julia Child B) Charlie Trotter
C) Marie-Antoine Carme D) Auguste Escoffier
Which of the following is NOT an environmental factor on hospitality organizations?
A) Social
B) Geographic
C) Political
D) Economic
Refrigerant boils:
A) in the compressor. B) in the condenser.
C) at a high temperature. D) at a low temperature.
Which of the following would be included in minimum lease payments under the FASB's value recovery provision?
A) contingent rent B) financing costs
C) lessee-guaranteed residual value D) executory costs
The borrowing/lending line represents all of the risk/return combinations that can be achieved by borrowing or lending at kE and investing in a project.
Indicate whether the statement is true or false
The first step in developing a resume is to:
A) select a resume format.
B) use the resume format in the text.
C) target your position.
D) contact applicable recruiters to see if it is necessary.
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