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. Bechamel - espagnole - hollandaise - tomato - veloute






2. Protects both the guest and employee






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






4. Revenue earned per available room






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






6. Requires equal dollar amounts of charge and credits






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






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






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






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






11. Prepare a marketing plan for yourself






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






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






14. American Society of Association Executives






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






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






17. 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






18. A specific share or slot of a certain market






19. Registered But Not Assigned






20. Specific cultural evens and festivals






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






22. 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)






23. The airlines






24. The average amount each group spends






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






26. (labor costs/net sales)x100






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






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






29. Elaborate or artful cuisine - contemporary cuisine






30. A running inventory that automatically updates itself






31. 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






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






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






34. 10-30% off the rack rate






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






36. Courts consider reservations to be legal contracts






37. 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






38. Walk-In






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






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






41. Represents the leisure travelers and tourists






42. A system that tracks guest room phone charges






43. The individual who verifies and balances guests' accounts






44. Guests who leave earlier than expected






45. Travel for business purposes






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






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






48. Employees who train employees






49. The proliferation of all guest products and services when hotels compete by offering more extensive amenities






50. No reservation