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. Employees who train employees






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






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






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






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






6. Standard rate for everyone at a hotel






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






8. Represents the business travelers






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






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






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






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






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






14. A system that tracks guest room phone charges






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






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






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






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






19. 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






20. Ecotourism combined with practical matter for policy makers






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






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






23. A running inventory that automatically updates itself






24. Guests who cancel on the day of arrival






25. American Society of Association Executives






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






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






28. 'of the day'-chefs specials






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






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






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






32. (labor costs/net sales)x100






33. 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






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






35. 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






36. Revenue earned per available room






37. 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






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






39. Hotels have love-hate relationship






40. Diamond Ratings






41. Getting the room at a certain percentage off






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






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






44. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






47. Specific cultural evens and festivals






48. Elaborate or artful cuisine - contemporary cuisine






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






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