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. Travel for business purposes






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






3. Protects both the guest and employee






4. A system that tracks guest room phone charges






5. Represents the leisure travelers and tourists






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






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






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






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






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






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






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






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






14. Employees who train employees






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






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






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






18. There is no relationship between the number of city-ledger accounts and the number of occupied rooms






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






20. The average amount each group spends






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






22. Elaborate or artful cuisine - contemporary cuisine






23. Represents the business travelers






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






25. A running inventory that automatically updates itself






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






27. Lowest possible rate - many restrictions






28. Guests who cancel on the day of arrival






29. No reservation






30. Walk-In






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






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






33. Courts consider reservations to be legal contracts






34. 10-30% off the rack rate






35. Prepare a marketing plan for yourself






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. Specific cultural evens and festivals






38. (labor costs/net sales)x100






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






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






41. Star System






42. The airlines






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






44. 'of the day'-chefs specials






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






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






47. 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






48. Guest who stay past their scheduled departure time






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






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