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






2. Registered But Not Assigned






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






4. Off-the-street






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






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






7. Hotels have love-hate relationship






8. Travel for business purposes






9. Represents the leisure travelers and tourists






10. Guests who leave earlier than expected






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






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






13. The number of seats filled on a flight






14. A system that tracks guest room phone charges






15. Guest who stay past their scheduled departure time






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






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






18. Diamond Ratings






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






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






21. Elaborate or artful cuisine - contemporary cuisine






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






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






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






25. The airlines






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






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






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






29. Guests who cancel on the day of arrival






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






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






32. 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






33. Employees who train employees






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






35. 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






36. Standard rate for everyone at a hotel






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






38. Lowest possible rate - many restrictions






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






40. Protects both the guest and employee






41. Prepare a marketing plan for yourself






42. Possible to exceed 100% occupancy






43. A market share based on each business receiving an equal share of the market






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






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






46. 'of the day'-chefs specials






47. No reservation






48. Represents the business travelers






49. A running inventory that automatically updates itself






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