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






2. American Society of Association Executives






3. Guest who stay past their scheduled departure time






4. Registered But Not Assigned






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






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






7. A specific share or slot of a certain market






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






9. A system that tracks guest room phone charges






10. The market share that a business actually receives






11. The average amount each group spends






12. No reservation






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






14. 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






15. Standard rate for everyone at a hotel






16. Elaborate or artful cuisine - contemporary cuisine






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






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






19. 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






20. Guests who cancel on the day of arrival






21. (labor costs/net sales)x100






22. Off-the-street






23. The individual who verifies and balances guests' accounts






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






25. Prepare a marketing plan for yourself






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






27. 'of the day'-chefs specials






28. 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)






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






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






31. Bechamel - espagnole - hollandaise - tomato - veloute






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






33. Diamond Ratings






34. Getting the room at a certain percentage off






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






36. Courts consider reservations to be legal contracts






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






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






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






40. Hotels have love-hate relationship






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






42. Tourism with a consience






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. Specific cultural evens and festivals






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






46. Small ones are not even billed; they are erased with an allowance.






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






48. Lowest possible rate - many restrictions






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






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






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