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






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






3. The number of seats filled on a flight






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






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






6. Employees who train employees






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






8. 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






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






10. Ecotourism combined with practical matter for policy makers






11. Off-the-street






12. 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






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






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






15. Standard rate for everyone at a hotel






16. Revenue earned per available room






17. A running inventory that automatically updates itself






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






19. All Suite hotels






20. Bechamel - espagnole - hollandaise - tomato - veloute






21. A system that tracks guest room phone charges






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






23. Represents the leisure travelers and tourists






24. 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






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






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






27. 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)






28. The individual who verifies and balances guests' accounts






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






30. 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






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






32. Walk-In






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






34. Customer information - collected during the normal flow of the room reservation - can be stored in this - manipulated - and used for marketing and guest service/recognition purposes






35. Requires equal dollar amounts of charge and credits






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






37. Getting the room at a certain percentage off






38. Star System






39. ADR x Occupancy=Rev Par






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






41. (cost of drinks/sales of drinks)x100






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






43. 'of the day'-chefs specials






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






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






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






47. Guest who stay past their scheduled departure time






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






49. Protects both the guest and employee






50. Guests who cancel on the day of arrival