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. Traveling cross country or abroad for purposes of volunteer work






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






3. 10-30% off the rack rate






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






5. Elaborate or artful cuisine - contemporary cuisine






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






7. 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






8. Getting the room at a certain percentage off






9. No reservation






10. Star System






11. Standard rate for everyone at a hotel






12. Requires equal dollar amounts of charge and credits






13. All Suite hotels






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






15. Hotels have love-hate relationship






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






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






18. Guest who stay past their scheduled departure time






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






20. The individual who verifies and balances guests' accounts






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






22. American Society of Association Executives






23. 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






24. Lowest possible rate - many restrictions






25. Ecotourism combined with practical matter for policy makers






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






27. ADR x Occupancy=Rev Par






28. Represents the business travelers






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






30. The number of seats filled on a flight






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






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






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






34. Specific cultural evens and festivals






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






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






37. 'of the day'-chefs specials






38. Walk-In






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






40. A running inventory that automatically updates itself






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






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






43. Employees who train employees






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






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






46. Revenue earned per available room






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






48. Guests who leave earlier than expected






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






50. Protects both the guest and employee