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. (labor costs/net sales)x100






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






3. Diamond Ratings






4. 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






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






6. Star System






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






8. Walk-In






9. Courts consider reservations to be legal contracts






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






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






12. ADR x Occupancy=Rev Par






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






14. 'of the day'-chefs specials






15. Off-the-street






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






17. Revenue earned per available room






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






19. Guests who leave earlier than expected






20. Employees who train employees






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






22. Prepare a marketing plan for yourself






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






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






25. A system that tracks guest room phone charges






26. Guest who stay past their scheduled departure time






27. 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






28. Specific cultural evens and festivals






29. 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






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






31. American Society of Association Executives






32. 10-30% off the rack rate






33. Lowest possible rate - many restrictions






34. Bechamel - espagnole - hollandaise - tomato - veloute






35. Protects both the guest and employee






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






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






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






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






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






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






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






43. A running inventory that automatically updates itself






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






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






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






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






48. Guests who cancel on the day of arrival






49. No reservation






50. Possible to exceed 100% occupancy