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






2. Lower than corporate rate - used when booking association business






3. Possible to exceed 100% occupancy






4. Diamond Ratings






5. The individual who verifies and balances guests' accounts






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






7. Requires equal dollar amounts of charge and credits






8. Key operating figure in menu engineering - determined by subtracting food cost from selling price






9. Traveling cross country or abroad for purposes of volunteer work






10. Getting the room at a certain percentage off






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






12. A client whose company has established credit with a particular hotel. charges are posted to the city ledger and accounts are sent once or twice monthly






13. Hotels have love-hate relationship






14. From the hours of 11:30 pm to 7:30 am






15. The proliferation of all guest products and services when hotels compete by offering more extensive amenities






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






17. No reservation






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






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






20. (cost of drinks/sales of drinks)x100






21. A concept that refers to new money that is brought into a community to some extent that income then passes into the community






22. A report prepared each day to provide essential performance information for a particular property to its management






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






24. Represents the leisure travelers and tourists






25. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.






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






27. The number of seats filled on a flight






28. Small ones are not even billed; they are erased with an allowance.






29. (labor costs/net sales)x100






30. The average amount each group spends






31. Bechamel - espagnole - hollandaise - tomato - veloute






32. Prepare a marketing plan for yourself






33. Ecotourism combined with practical matter for policy makers






34. The full rate - without discounts - that one quotes as a room charge.






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






36. Walk-In






37. 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






38. Employees who train employees






39. All Suite hotels






40. 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






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






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






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






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






45. Lowest possible rate - many restrictions






46. 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






47. Blanket Reservation-800 rooms for five nights - That's 4000 room-nights - At close of convention the hotel only sold 650 rooms for an average of four nights. That's 2 -600 room-nights. - The pick up rate was just 65% (2 -600 room-nights divided by 40






48. Protects both the guest and employee






49. 10-30% off the rack rate






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