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






2. Standard rate for everyone at a hotel






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






4. Getting the room at a certain percentage off






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






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






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






8. Guests who cancel on the day of arrival






9. ADR x Occupancy=Rev Par






10. 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






11. Star System






12. No reservation






13. 'of the day'-chefs specials






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






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






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






17. (labor costs/net sales)x100






18. 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






19. Requires equal dollar amounts of charge and credits






20. A system that tracks guest room phone charges






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






22. Represents the business travelers






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






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






25. Ecotourism combined with practical matter for policy makers






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






27. Diamond Ratings






28. Courts consider reservations to be legal contracts






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






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






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






32. Hotels have love-hate relationship






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






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






35. The average amount each group spends






36. Represents the leisure travelers and tourists






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






38. The airlines






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






40. 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






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






42. Tourism with a consience






43. Travel for business purposes






44. Elaborate or artful cuisine - contemporary cuisine






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






46. Registered But Not Assigned






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






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






49. Revenue earned per available room






50. The market share that a business actually receives