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DTM2601-26-EX10
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A hotel pays fair wages, supports employee development, consults surrounding communities and purchases crafts from local producers. Which sustainability dimension is most directly represented?
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A guest has settled the account and left the hotel, but front office has failed to update the room’s status. Housekeeping finds the room vacant. Which room-status term applies?
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A restaurant can reduce costs by purchasing cheaper ingredients from a distant supplier with questionable labour practices. A local supplier charges slightly more but uses responsible employment practices and reduces food-transport distance. Which decision best reflects sustainable hospitality?
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Which operation is the clearest example of non-commercial food service?
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What is the primary purpose of an accommodation grading system?
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Which feature most clearly supports classifying an establishment as a guest house rather than a small traditional B&B?
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Which statement most accurately distinguishes the hospitality industry from the broader tourism industry?
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A small restaurant has two ovens. Its proposed menu includes roast meats, baked vegetables, bread, pastries and baked desserts. What is the most significant operational risk?
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Why is a receptionist at a small guest house more likely to perform reservations, cashiering and switchboard duties than a receptionist at a large full-service hotel?
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The front-office system shows room 415 as vacant. During the physical room check, housekeeping finds the room occupied. What should the executive housekeeper do first?
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