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






2. Possible to exceed 100% occupancy






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






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






5. The number of seats filled on a flight






6. Guests who leave earlier than expected






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






8. The airlines






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






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






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






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






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






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






15. 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






16. American Society of Association Executives






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






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






19. Registered But Not Assigned






20. (labor costs/net sales)x100






21. ADR x Occupancy=Rev Par






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






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






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






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






26. Employees who train employees






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






28. Bechamel - espagnole - hollandaise - tomato - veloute






29. Requires equal dollar amounts of charge and credits






30. Guest who stay past their scheduled departure time






31. Represents the leisure travelers and tourists






32. A specific share or slot of a certain market






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






34. 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






35. Protects both the guest and employee






36. Standard rate for everyone at a hotel






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






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






39. Transient accounts receivable - not city-ledger accounts. So long as the group is in the house the master account is a front-office account. Uses a standard folio






40. Represents the business travelers






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






42. 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






43. Elaborate or artful cuisine - contemporary cuisine






44. 'of the day'-chefs specials






45. Hotels have love-hate relationship






46. Specific cultural evens and festivals






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






48. Walk-In






49. A system that tracks guest room phone charges






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