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






2. Lowest possible rate - many restrictions






3. Requires equal dollar amounts of charge and credits






4. Elaborate or artful cuisine - contemporary cuisine






5. Protects both the guest and employee






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






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






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






9. Represents the leisure travelers and tourists






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






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






12. 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






13. Walk-In






14. A running inventory that automatically updates itself






15. The individual who verifies and balances guests' accounts






16. Revenue earned per available room






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






18. 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






19. 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






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






21. The airlines






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






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






24. 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






25. Prepare a marketing plan for yourself






26. (labor costs/net sales)x100






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






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






29. Specific cultural evens and festivals






30. All Suite hotels






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






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






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






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






35. Guest who stay past their scheduled departure time






36. American Society of Association Executives






37. Employees who train employees






38. 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






39. Off-the-street






40. 'of the day'-chefs specials






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






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






43. Star System






44. A specific share or slot of a certain market






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






46. Getting the room at a certain percentage off






47. 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)






48. Travel for business purposes






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






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