SCOPE OF TEST CODE #19 – HOSPITALITY MANAGEMENT
WRITTEN EXAM - 100 QUESTIONS
TIME ALLOWED: 3 HOURS
PERCENT OF TEST:
16 % Food and Beverage
15 % Front Desk
9 % Housekeeping
11 % Human
Resources
12 % Sales and Marketing
15 % Accounting
13 % Administrative
9 % Safety
and Sanitation
THE WRITTEN EXAMINATION IS ALIGNED
WITH THE MATCHING
You may refer
to http://www.doe.mass.edu/cte/frameworks
for the Massachusetts Vocational Technical Educator Frameworks.
THE FOLLOWING LIST OF REFERENCE MATERIALS WAS
DEVELOPED AS A GUIDE FOR WRITTEN EXAM
CANDIDATES:
SERV SAFE ESSENTIALS by National Restaurant
Association, Educational Foundation
WELCOME TO HOSPITALITY-AN INTRODUCTION, by
Chon and Sparrows
Delmar Publishers
DINING ROOM AND BANQUET MANAGEMENT, by
Anthony Strianese
Delmar Publishers
SCOPE OF TEST CODE #19 – HOSPITALITY MANAGEMENT
-Page 2-
Lodging Management
Program (Year One AND YEAR TWO), by Educational Institute of the American
Hotel & Motel Association, 2113 N. High St., Lansing, MI 48906
WELCOME TO HOSPITALITY, AN INTRODUCTION, by Kye-Sung Chon, PHD and Raymond Sparrowe,
FCSI
MLA EDUCATION
FOUNDATION
Telephone (617)
720-1776
Fax (617) 720-1305
YOU MAY WANT TO CHECK WITH YOUR LOCAL LIBRARY FOR
OBTAINING THESE RESOURCES THROUGH THE INTERLIBRARY LOAN PROGRAM.
The written exam consists of 100 multiple
choice questions. Each question consists
of one incomplete sentence or a questions followed by four choices. Listed below are several sample items:
If a restaurant offers the same amount of
capacity no matter how high the demand, it is following a __________ strategy.
a. horizontal-market
b. chased-demand
c. static-market
* d. level-capacity
Which of the following do front desk agents
use to track maintenance problems reported by guests to staff?
* a. the
front office log book
b. repair
orders
c. room
inventories
d. the
front desk information directory
* indicates correct
answer
THE TEACHER TESTING
PROGRAM WILL PROVIDE NON-PROGRAMMABLE CALCULATORS FOR USE IN COMPLETING THE
WRITTEN EXAM. DOCUMENTATION REGARDING
THESE CALCULATORS IS ENCLOSED.
UPDATED: 7/2008
MASSACHUSETTS
Vocational Technical TEACHER TESTING
Program
PERCENT
OF TEST:
20 %
Professional Qualities
·
Appearance
·
Hygiene
·
Resume
and Application Form
50 %
Hotel Industry
·
Verbally
Present a Solution to the Hotel Case Study
·
Verbally
Present the Hotel Reservation Scenario
(Case Study and
Reservation Scenario will be given to you on the day of the exam)
30 %
Food and Beverage
·
Develop
a Banquet Event Order
·
Create
a Contract
·
Staffing
·
Place
Settings
·
Safety
and Sanitation
Computers are becoming increasingly important
to the hospitality industry. Basic
knowledge of word processing and spreadsheets is a must.
CANDIDATE MUST BRING AN UPDATED RESUME
CANDIDATE IS RESPONSIBLE FOR WEARING THE APPROPRIATE
ATTIRE
THE FOLLOWING LIST OF REFERENCE MATERIALS WAS
DEVELOPED AS A GUIDE FOR PERFORMANCE EXAM CANDIDATES:
SERV
SAFE ESSENTIALS
by National Restaurant Association, Educational Foundation
DINING
ROOM AND BANQUET MANAGEMENT, by Anthony Strianese
Delmar Publishers
Lodging Management Program (Year One AND YEAR TWO), by Educational
Institute of the American Hotel & Motel Association, 2113 N. High St.,
Lansing, MI 48906
WELCOME
TO HOSPITALITY, AN INTRODUCTION, by Kye-Sung Chon,
PHD & Raymond Sparrowe, FCSI
Delmar Publishers
MLA EDUCATION
FOUNDATION
7 Liberty Square,
Suite 200
Boston, MA 02109
Telephone (617)
720-1776
Fax (617) 720-1305
YOU
WILL BE EVALUATED IN THE COMPLETION AND ACCURACY OF THE ABOVE LISTED TASKS ON
THIS OUTLINE.
You
may refer to http://www.doe.mass.edu/cte/frameworks
for the Massachusetts Vocational Technical Educator Frameworks.
UPDATED: 10/2008