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. 10-30% off the rack rate






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






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






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






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






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






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






8. ADR x Occupancy=Rev Par






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






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






11. 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






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






13. Specific cultural evens and festivals






14. Tourism with a consience






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






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






17. A specific share or slot of a certain market






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






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






20. Bechamel - espagnole - hollandaise - tomato - veloute






21. Walk-In






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






23. Off-the-street






24. Guest who stay past their scheduled departure time






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






26. Prepare a marketing plan for yourself






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






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






29. Revenue earned per available room






30. Lowest possible rate - many restrictions






31. 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






32. The average amount each group spends






33. The market share that a business actually receives






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






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






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






37. Courts consider reservations to be legal contracts






38. Star System






39. Hotels have love-hate relationship






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






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






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






43. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.






44. Employees who train employees






45. A running inventory that automatically updates itself






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






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






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






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






50. Represents the business travelers