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






2. 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)






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






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






5. Employees who train employees






6. Requires equal dollar amounts of charge and credits






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






8. Elaborate or artful cuisine - contemporary cuisine






9. Guest who stay past their scheduled departure time






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






11. 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






12. A specific share or slot of a certain market






13. No reservation






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






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






16. Walk-In






17. A system that tracks guest room phone charges






18. 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






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






20. Possible to exceed 100% occupancy






21. Bechamel - espagnole - hollandaise - tomato - veloute






22. ADR x Occupancy=Rev Par






23. 'of the day'-chefs specials






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






25. Off-the-street






26. Protects both the guest and employee






27. (labor costs/net sales)x100






28. Tourism with a consience






29. Registered But Not Assigned






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






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






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






33. Getting the room at a certain percentage off






34. Lowest possible rate - many restrictions






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






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






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






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






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






40. The individual who verifies and balances guests' accounts






41. The airlines






42. 10-30% off the rack rate






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






44. The number of seats filled on a flight






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






46. Travel for business purposes






47. A running inventory that automatically updates itself






48. The average amount each group spends






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






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