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. Employees who train employees






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






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






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






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






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






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






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






9. The individual who verifies and balances guests' accounts






10. (labor costs/net sales)x100






11. 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






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






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






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






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






16. A running inventory that automatically updates itself






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






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






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






20. Walk-In






21. Getting the room at a certain percentage off






22. Tourism with a consience






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






24. Requires equal dollar amounts of charge and credits






25. A system that tracks guest room phone charges






26. Courts consider reservations to be legal contracts






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






28. 10-30% off the rack rate






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






30. The average amount each group spends






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






32. Standard rate for everyone at a hotel






33. Key to indicating a hotels performance - dollar sales/number of rooms rented






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






35. 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






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






37. Specific cultural evens and festivals






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






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






40. 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






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






42. Ecotourism combined with practical matter for policy makers






43. Protects both the guest and employee






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






45. American Society of Association Executives






46. The number of seats filled on a flight






47. Travel for business purposes






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






49. Hotels have love-hate relationship






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