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. 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)






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






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






4. Possible to exceed 100% occupancy






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






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






7. Travel for business purposes






8. A specific share or slot of a certain market






9. A system that tracks guest room phone charges






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






11. Getting the room at a certain percentage off






12. Prepare a marketing plan for yourself






13. Diamond Ratings






14. American Society of Association Executives






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






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






17. Bechamel - espagnole - hollandaise - tomato - veloute






18. No reservation






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






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






21. Guests who cancel on the day of arrival






22. The market share that a business actually receives






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






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






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






26. Registered But Not Assigned






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






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






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






30. Represents the business travelers






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






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






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






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






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






36. Protects both the guest and employee






37. Elaborate or artful cuisine - contemporary cuisine






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






39. Star System






40. 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






41. Revenue earned per available room






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






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






44. Employees who train employees






45. Guest who stay past their scheduled departure time






46. The airlines






47. Guests who leave earlier than expected






48. 'of the day'-chefs specials






49. The number of seats filled on a flight






50. The average amount each group spends