Test your basic knowledge |

Hotel Operations - 2

Subject : hospitality
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Walk-In






2. Is mostly related to location and size of the facility






3. A paste for thickening sauces - made from equal parts of fat and flour






4. Every connecting room adjoins - but not every adjoining room connects






5. Elaborate or artful cuisine - contemporary cuisine






6. Requires equal dollar amounts of charge and credits






7. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets






8. American Society of Association Executives






9. Preferred by most employees. From 7:30 am to 3:30 pm






10. The number of seats filled on a flight






11. Include room and all three meals. Used in Europe






12. A financial plan detailing expected sales volume and sales revenue for a specified period of time






13. Off-the-street






14. Transient accounts receivable - not city-ledger accounts. So long as the group is in the house the master account is a front-office account. Uses a standard folio






15. Enables passengers to travel from one smaller city to another smaller city






16. Also known as the due back - difference returnable - U-owe-me's or the exchange






17. Diamond Ratings






18. A form completed during registration to provide the hotel with information about the guest - including name and address - and to provide the guest with information about the hotel - including legal issues






19. No reservation






20. Customer information - collected during the normal flow of the room reservation - can be stored in this - manipulated - and used for marketing and guest service/recognition purposes






21. ADR x Occupancy=Rev Par






22. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%






23. Guests who arrive at the hotel one or more days prior to their scheduled reservation date






24. Guest who stay past their scheduled departure time






25. Guests who leave earlier than expected






26. A specific share or slot of a certain market






27. Represents the leisure travelers and tourists






28. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%






29. Prepare a marketing plan for yourself






30. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America






31. Bechamel - espagnole - hollandaise - tomato - veloute






32. Represents the business travelers






33. Rooms available for occupancy may be closed the next day






34. Used at zoos - keeps special needs of one time visitors and includes local specialties






35. Generally repairable within a short amount of time - has a minor problem.






36. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications






37. Travel for family and friends - to see new areas






38. Lowest possible rate - many restrictions






39. A market share based on each business receiving an equal share of the market






40. Following a worker to learn about his or her job






41. Star System






42. A mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






43. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system






44. A system that tracks guest room phone charges






45. A plan to maximize guest and property safety in the event of a disaster






46. From the hours of 3:30 pm to 11:30 pm






47. Registered But Not Assigned






48. Some guests with reservations never arrive at the hotel.






49. A cook who supervises food production and who reports to the executive chef; second in command






50. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume