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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. Specific cultural evens and festivals






2. The average amount each group spends






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






4. Guest who stay past their scheduled departure time






5. 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






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






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






8. American Society of Association Executives






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






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






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






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






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






14. ADR x Occupancy=Rev Par






15. Employees who train employees






16. Getting the room at a certain percentage off






17. Off-the-street






18. Walk-In






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






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






21. Elaborate or artful cuisine - contemporary cuisine






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






23. 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






24. Represents the business travelers






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






26. Bechamel - espagnole - hollandaise - tomato - veloute






27. Some guests with reservations never arrive at the hotel.






28. Guests who leave earlier than expected






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






30. 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






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






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






33. Guests who cancel on the day of arrival






34. A running inventory that automatically updates itself






35. Possible to exceed 100% occupancy






36. 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






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






38. Requires equal dollar amounts of charge and credits






39. Diamond Ratings






40. (labor costs/net sales)x100






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






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






43. 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)






44. The individual who verifies and balances guests' accounts






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






46. 10-30% off the rack rate






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






48. No reservation






49. A system that tracks guest room phone charges






50. The number of seats filled on a flight






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