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Hotel Operations - 2

Subject : hospitality
Instructions:
  • Answer 50 questions in 30 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 mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






2. 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






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






4. 'of the day'-chefs specials






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






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






7. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system






8. Guest who stay past their scheduled departure time






9. 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)






10. Travel for business purposes






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






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






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






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






15. Walk-In






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






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






18. Revenue earned per available room






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






20. Standard rate for everyone at a hotel






21. 10-30% off the rack rate






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






23. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






26. The airlines






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






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






29. (labor costs/net sales)x100






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






31. A specific share or slot of a certain market






32. Star System






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






34. ADR x Occupancy=Rev Par






35. The market share that a business actually receives






36. 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






37. Requires equal dollar amounts of charge and credits






38. Transient accounts receivable - not city-ledger accounts. So long as the group is in the house the master account is a front-office account. Uses a standard folio






39. Registered But Not Assigned






40. Represents the business travelers






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






42. Getting the room at a certain percentage off






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






44. 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






45. Employees who train employees






46. Possible to exceed 100% occupancy






47. Prepare a marketing plan for yourself






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






49. A system that tracks guest room phone charges






50. The number of seats filled on a flight






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