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






2. Walk-In






3. 'of the day'-chefs specials






4. Bechamel - espagnole - hollandaise - tomato - veloute






5. Guest who stay past their scheduled departure time






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






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






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






9. (labor costs/net sales)x100






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






11. Guests who leave earlier than expected






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






13. Lower than corporate rate - used when booking association business






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






15. Represents the business travelers






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






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






18. American Society of Association Executives






19. The average amount each group spends






20. The number of seats filled on a flight






21. Requires equal dollar amounts of charge and credits






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






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






24. 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






25. Star System






26. A system that tracks guest room phone charges






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






28. Lowest possible rate - many restrictions






29. The individual who verifies and balances guests' accounts






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






31. Tourism with a consience






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






33. Hotels have love-hate relationship






34. No reservation






35. 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






36. Getting the room at a certain percentage off






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






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






39. Prepare a marketing plan for yourself






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






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






42. 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






43. Courts consider reservations to be legal contracts






44. 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






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






46. Diamond Ratings






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






48. The airlines






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






50. Travel for business purposes