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. Specific cultural evens and festivals






2. Guest who stay past their scheduled departure time






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






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






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






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






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






8. Prepare a marketing plan for yourself






9. Represents the business travelers






10. Guests who cancel on the day of arrival






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






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






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






14. 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






15. Elaborate or artful cuisine - contemporary cuisine






16. The market share that a business actually receives






17. No reservation






18. The individual who verifies and balances guests' accounts






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






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






21. Diamond Ratings






22. (labor costs/net sales)x100






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






24. Protects both the guest and employee






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






26. A running inventory that automatically updates itself






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






28. Registered But Not Assigned






29. A system that tracks guest room phone charges






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






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






32. Courts consider reservations to be legal contracts






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






34. Travel for business purposes






35. Standard rate for everyone at a hotel






36. Revenue earned per available room






37. Hotels have love-hate relationship






38. 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






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






40. Represents the leisure travelers and tourists






41. 10-30% off the rack rate






42. Bechamel - espagnole - hollandaise - tomato - veloute






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






44. 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






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






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






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






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






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






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