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






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






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






4. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.






5. A running inventory that automatically updates itself






6. (labor costs/net sales)x100






7. A specific share or slot of a certain market






8. Standard rate for everyone at a hotel






9. Prepare a marketing plan for yourself






10. Ecotourism combined with practical matter for policy makers






11. 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






12. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine






13. 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






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






15. The number of seats filled on a flight






16. Registered But Not Assigned






17. Courts consider reservations to be legal contracts






18. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






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






20. A system that tracks guest room phone charges






21. Travel for business purposes






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






23. Protects both the guest and employee






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






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






26. They would rather try the hotel desk than busier retail outlets.






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






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






29. 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






30. Off-the-street






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






32. The airlines






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






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






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






36. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






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






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






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






40. Guests who leave earlier than expected






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






42. The average amount each group spends






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






44. Travel for recreation or the promotion and arrangement of such travel






45. Star System






46. 'of the day'-chefs specials






47. Requires equal dollar amounts of charge and credits






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






49. Guests who cancel on the day of arrival






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