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






2. Represents the business travelers






3. Protects both the guest and employee






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






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






6. Specific cultural evens and festivals






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






8. No reservation






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






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






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






12. The market share that a business actually receives






13. Hotels have love-hate relationship






14. 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






15. 10-30% off the rack rate






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






17. The individual who verifies and balances guests' accounts






18. Guest who stay past their scheduled departure time






19. 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






20. Prepare a marketing plan for yourself






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






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






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






24. Walk-In






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






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






27. Tourism with a consience






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






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






30. ADR x Occupancy=Rev Par






31. Represents the leisure travelers and tourists






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






33. The airlines






34. 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






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






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






37. Requires equal dollar amounts of charge and credits






38. Ecotourism combined with practical matter for policy makers






39. All Suite hotels






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






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






42. 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






43. Guests who leave earlier than expected






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






45. Off-the-street






46. Courts consider reservations to be legal contracts






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






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






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






50. 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