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. Revenue earned per available room






2. A system that tracks guest room phone charges






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






4. Hotels have love-hate relationship






5. Represents the business travelers






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






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






8. Star System






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






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






11. Diamond Ratings






12. No reservation






13. Walk-In






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






15. Represents the leisure travelers and tourists






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






17. 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)






18. Travel for business purposes






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






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






21. Elaborate or artful cuisine - contemporary cuisine






22. Possible to exceed 100% occupancy






23. Lowest possible rate - many restrictions






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






25. Protects both the guest and employee






26. Off-the-street






27. All Suite hotels






28. The individual who verifies and balances guests' accounts






29. The average amount each group spends






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






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






32. Ecotourism combined with practical matter for policy makers






33. Bechamel - espagnole - hollandaise - tomato - veloute






34. A market share based on each business receiving an equal share of the market






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






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






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






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






39. 'of the day'-chefs specials






40. Specific cultural evens and festivals






41. Getting the room at a certain percentage off






42. American Society of Association Executives






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






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






45. 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






46. Prepare a marketing plan for yourself






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






48. 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






49. Tourism with a consience






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