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. Some guests with reservations never arrive at the hotel.






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






3. A specific share or slot of a certain market






4. Courts consider reservations to be legal contracts






5. American Society of Association Executives






6. A running inventory that automatically updates itself






7. Getting the room at a certain percentage off






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






9. Standard rate for everyone at a hotel






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






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






12. Elaborate or artful cuisine - contemporary cuisine






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






14. The airlines






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






16. The individual who verifies and balances guests' accounts






17. Walk-In






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






19. 10-30% off the rack rate






20. Employees who train employees






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






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






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






24. A system that tracks guest room phone charges






25. 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)






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






27. All Suite hotels






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






29. Guest who stay past their scheduled departure time






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






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






32. Guests who cancel on the day of arrival






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






34. Possible to exceed 100% occupancy






35. Registered But Not Assigned






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






37. Requires equal dollar amounts of charge and credits






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






39. Star System






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






41. Revenue earned per available room






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






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






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






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






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






47. Travel for business purposes






48. Specific cultural evens and festivals






49. Guests who leave earlier than expected






50. 'of the day'-chefs specials