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. Represents the leisure travelers and tourists






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






3. The average amount each group spends






4. Specific cultural evens and festivals






5. Blanket Reservation-800 rooms for five nights - That's 4000 room-nights - At close of convention the hotel only sold 650 rooms for an average of four nights. That's 2 -600 room-nights. - The pick up rate was just 65% (2 -600 room-nights divided by 40






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






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






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






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






10. Elaborate or artful cuisine - contemporary cuisine






11. Ecotourism combined with practical matter for policy makers






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






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






14. Courts consider reservations to be legal contracts






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






16. Registered But Not Assigned






17. The number of seats filled on a flight






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






19. All Suite hotels






20. Guests who leave earlier than expected






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






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






23. American Society of Association Executives






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






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






26. Tourism with a consience






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






28. Represents the business travelers






29. 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






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






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






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






33. The individual who verifies and balances guests' accounts






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






35. Lowest possible rate - many restrictions






36. Off-the-street






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






38. Hotels have love-hate relationship






39. A system that tracks guest room phone charges






40. (labor costs/net sales)x100






41. A specific share or slot of a certain market






42. The airlines






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






44. Walk-In






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






46. 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






47. No reservation






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






49. Star System






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