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. A running inventory that automatically updates itself






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






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






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






5. Standard rate for everyone at a hotel






6. Bechamel - espagnole - hollandaise - tomato - veloute






7. Guests who leave earlier than expected






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






9. 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






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






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






12. A specific share or slot of a certain market






13. Tourism with a consience






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






15. Travel for business purposes






16. The individual who verifies and balances guests' accounts






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






18. 'of the day'-chefs specials






19. Lowest possible rate - many restrictions






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






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






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






23. 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)






24. American Society of Association Executives






25. Prepare a marketing plan for yourself






26. Courts consider reservations to be legal contracts






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






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






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






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






31. Protects both the guest and employee






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






33. Employees who train employees






34. No reservation






35. ADR x Occupancy=Rev Par






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






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






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. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






44. Diamond Ratings






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






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






47. 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






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






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






50. All Suite hotels