The food and beverage department often contributes what profit margin from operations?

Who is generally in charge in a hotel kitchen?

Which of the following is not one of the critical ratios in food and beverage operations?

Larger hotels will employ a person that rotates through the cooking stations to relieve station chef heads. This person is:

Which of the following hotel employees are responsible for balancing the guest accounts every day?

Rooms Division includes which one of the following?

Total room sales divided by the number of rooms sold represents:

Which of the following is NOT usually considered a member of the executive committee of a hotel?