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. Registered But Not Assigned






2. Hotels have love-hate relationship






3. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






8. Walk-In






9. Revenue earned per available room






10. The airlines






11. The individual who verifies and balances guests' accounts






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






13. Tourism with a consience






14. 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






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






16. Getting the room at a certain percentage off






17. Courts consider reservations to be legal contracts






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






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






20. Ecotourism combined with practical matter for policy makers






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






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






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






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






25. A specific share or slot of a certain market






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






27. Guests who leave earlier than expected






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






29. Guests who cancel on the day of arrival






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






31. Requires equal dollar amounts of charge and credits






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






33. A system that tracks guest room phone charges






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






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






36. 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






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






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






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






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






41. Travel for business purposes






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






43. Standard rate for everyone at a hotel






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






45. Lowest possible rate - many restrictions






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






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






48. The average amount each group spends






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






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