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. (cost of drinks/sales of drinks)x100






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






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






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






5. Protects both the guest and employee






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






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






8. No reservation






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






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






11. Tourism with a consience






12. Revenue earned per available room






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






14. Diamond Ratings






15. 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






16. Walk-In






17. 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






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






19. The average amount each group spends






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






21. A system that tracks guest room phone charges






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






23. A running inventory that automatically updates itself






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






25. Off-the-street






26. The market share that a business actually receives






27. Ecotourism combined with practical matter for policy makers






28. Standard rate for everyone at a hotel






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






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






31. The number of seats filled on a flight






32. 10-30% off the rack rate






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






34. (labor costs/net sales)x100






35. A specific share or slot of a certain market






36. Getting the room at a certain percentage off






37. Prepare a marketing plan for yourself






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






39. 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






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






41. All Suite hotels






42. From the hours of 3:30 pm to 11:30 pm






43. Specific cultural evens and festivals






44. 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






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






46. Hotels have love-hate relationship






47. Elaborate or artful cuisine - contemporary cuisine






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






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






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