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. 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






2. 'of the day'-chefs specials






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






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






5. The average amount each group spends






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






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






8. The individual who verifies and balances guests' accounts






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






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






11. Off-the-street






12. A running inventory that automatically updates itself






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






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






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






16. Registered But Not Assigned






17. A system that tracks guest room phone charges






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






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






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






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






22. Courts consider reservations to be legal contracts






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






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






25. Ecotourism combined with practical matter for policy makers






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






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






29. Represents the business travelers






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






31. 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






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






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






34. No reservation






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






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






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






38. Getting the room at a certain percentage off






39. Possible to exceed 100% occupancy






40. Guests who leave earlier than expected






41. Represents the leisure travelers and tourists






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






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






44. Specific cultural evens and festivals






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






46. Protects both the guest and employee






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






48. Diamond Ratings






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






50. 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