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. Include room and all three meals. Used in Europe






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






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






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






5. Prepare a marketing plan for yourself






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






7. A system that tracks guest room phone charges






8. A running inventory that automatically updates itself






9. Bechamel - espagnole - hollandaise - tomato - veloute






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






11. The number of seats filled on a flight






12. (labor costs/net sales)x100






13. The market share that a business actually receives






14. Star System






15. Guests who cancel on the day of arrival






16. All Suite hotels






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






18. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






19. The airlines






20. Elaborate or artful cuisine - contemporary cuisine






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






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






23. Lowest possible rate - many restrictions






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






25. 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






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






27. Courts consider reservations to be legal contracts






28. Tourism with a consience






29. There is no relationship between the number of city-ledger accounts and the number of occupied rooms






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






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






32. 'of the day'-chefs specials






33. Represents the business travelers






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






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






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






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






38. 10-30% off the rack rate






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






40. Represents the leisure travelers and tourists






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






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






43. 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






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






45. Possible to exceed 100% occupancy






46. The individual who verifies and balances guests' accounts






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






48. Guest who stay past their scheduled departure time






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






50. Guests who leave earlier than expected