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






2. Represents the leisure travelers and tourists






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






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






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






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






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






8. ADR x Occupancy=Rev Par






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






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






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






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






13. Standard rate for everyone at a hotel






14. Represents the business travelers






15. A system that tracks guest room phone charges






16. Prepare a marketing plan for yourself






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






18. The average amount each group spends






19. Lowest possible rate - many restrictions






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






21. Registered But Not Assigned






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






23. Off-the-street






24. No reservation






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






26. Possible to exceed 100% occupancy






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






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






29. 10-30% off the rack rate






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






31. 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






32. The market share that a business actually receives






33. Walk-In






34. Hotels have love-hate relationship






35. Requires equal dollar amounts of charge and credits






36. Getting the room at a certain percentage off






37. A specific share or slot of a certain market






38. Specific cultural evens and festivals






39. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






43. Travel for business purposes






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






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






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






47. 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






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






49. The airlines






50. Protects both the guest and employee