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. Courts consider reservations to be legal contracts






2. Prepare a marketing plan for yourself






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






4. 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






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






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






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






8. 'of the day'-chefs specials






9. Tourism with a consience






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






11. Walk-In






12. Guests who cancel on the day of arrival






13. 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






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






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






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






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






18. No reservation






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






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






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. Employees who train employees






23. All Suite hotels






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






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






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






27. 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






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






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






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






31. Represents the leisure travelers and tourists






32. The number of seats filled on a flight






33. Represents the business travelers






34. Revenue earned per available room






35. Lowest possible rate - many restrictions






36. The market share that a business actually receives






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






38. ADR x Occupancy=Rev Par






39. The individual who verifies and balances guests' accounts






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






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






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






43. Protects both the guest and employee






44. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






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






49. Standard rate for everyone at a hotel






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