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






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






4. The individual who verifies and balances guests' accounts






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






6. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.






7. Elaborate or artful cuisine - contemporary cuisine






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






9. Walk-In






10. Specific cultural evens and festivals






11. Lowest possible rate - many restrictions






12. Guests who cancel on the day of arrival






13. Employees who train employees






14. 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






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






16. Hotels have love-hate relationship






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






18. (labor costs/net sales)x100






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






20. Off-the-street






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






22. Getting the room at a certain percentage off






23. Possible to exceed 100% occupancy






24. Standard rate for everyone at a hotel






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






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






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






28. 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






29. Guest who stay past their scheduled departure time






30. Requires equal dollar amounts of charge and credits






31. Protects both the guest and employee






32. 10-30% off the rack rate






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






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






35. Travel for business purposes






36. The number of seats filled on a flight






37. 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






38. The average amount each group spends






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






40. The market share that a business actually receives






41. Star System






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






43. Diamond Ratings






44. A specific share or slot of a certain market






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






46. Guests who leave earlier than expected






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






48. 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)






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






50. Tourism with a consience