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. Bechamel - espagnole - hollandaise - tomato - veloute






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






3. Registered But Not Assigned






4. All Suite hotels






5. Getting the room at a certain percentage off






6. The individual who verifies and balances guests' accounts






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






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






9. Travel for business purposes






10. Guests who cancel on the day of arrival






11. The airlines






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






13. Employees who train employees






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






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






16. The average amount each group spends






17. The number of seats filled on a flight






18. Off-the-street






19. Walk-In






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






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






22. Prepare a marketing plan for yourself






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






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






25. Represents the leisure travelers and tourists






26. No reservation






27. 'of the day'-chefs specials






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






29. Ecotourism combined with practical matter for policy makers






30. A running inventory that automatically updates itself






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






32. Revenue earned per available room






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






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






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






36. Lowest possible rate - many restrictions






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






38. Courts consider reservations to be legal contracts






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






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






41. 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






42. 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






43. Specific cultural evens and festivals






44. A system that tracks guest room phone charges






45. Elaborate or artful cuisine - contemporary cuisine






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






47. Represents the business travelers






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






49. ADR x Occupancy=Rev Par






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