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






2. Guests who cancel on the day of arrival






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






4. Tourism with a consience






5. No reservation






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






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






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






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






10. Lowest possible rate - many restrictions






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






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






13. Requires equal dollar amounts of charge and credits






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






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






16. 10-30% off the rack rate






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






18. 'of the day'-chefs specials






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






20. Revenue earned per available room






21. Represents the business travelers






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






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






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






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






26. ADR x Occupancy=Rev Par






27. Protects both the guest and employee






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






29. American Society of Association Executives






30. 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






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






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






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






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






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






36. Standard rate for everyone at a hotel






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






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






39. Prepare a marketing plan for yourself






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






41. Bechamel - espagnole - hollandaise - tomato - veloute






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






43. Ecotourism combined with practical matter for policy makers






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






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






46. The number of seats filled on a flight






47. A specific share or slot of a certain market






48. 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






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






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