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. The individual who verifies and balances guests' accounts






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






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






4. Represents the business travelers






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






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






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






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






9. (labor costs/net sales)x100






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






11. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






15. Represents the leisure travelers and tourists






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






17. Getting the room at a certain percentage off






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






19. The market share that a business actually receives






20. 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






21. 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






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






23. 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






24. 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)






25. Transient accounts receivable - not city-ledger accounts. So long as the group is in the house the master account is a front-office account. Uses a standard folio






26. The airlines






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






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






29. Guests who leave earlier than expected






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






31. A running inventory that automatically updates itself






32. Registered But Not Assigned






33. The number of seats filled on a flight






34. Employees who train employees






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






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






37. Diamond Ratings






38. Prepare a marketing plan for yourself






39. Travel for business purposes






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






41. 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






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






43. Requires equal dollar amounts of charge and credits






44. A specific share or slot of a certain market






45. A system that tracks guest room phone charges






46. 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






47. Tourism with a consience






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






49. Off-the-street






50. Possible to exceed 100% occupancy