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






2. Guest who stay past their scheduled departure time






3. Getting the room at a certain percentage off






4. Revenue earned per available room






5. Elaborate or artful cuisine - contemporary cuisine






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






7. 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






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






9. Represents the business travelers






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






11. Ecotourism combined with practical matter for policy makers






12. Requires equal dollar amounts of charge and credits






13. Bechamel - espagnole - hollandaise - tomato - veloute






14. The market share that a business actually receives






15. All Suite hotels






16. Courts consider reservations to be legal contracts






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






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






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






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






21. A running inventory that automatically updates itself






22. The airlines






23. A system that tracks guest room phone charges






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






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






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






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






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






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






30. (labor costs/net sales)x100






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






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






33. 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)






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






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






36. 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






37. Specific cultural evens and festivals






38. Diamond Ratings






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






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






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






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






43. A specific share or slot of a certain market






44. 'of the day'-chefs specials






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






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






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






48. The individual who verifies and balances guests' accounts






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






50. The average amount each group spends






Can you answer 50 questions in 15 minutes?



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