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. Is mostly related to location and size of the facility






2. Specific cultural evens and festivals






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






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






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






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






7. A running inventory that automatically updates itself






8. Revenue earned per available room






9. 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)






10. The individual who verifies and balances guests' accounts






11. Guests who cancel on the day of arrival






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






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






14. All Suite hotels






15. Employees who train employees






16. Hotels have love-hate relationship






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






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






19. The market share that a business actually receives






20. 'of the day'-chefs specials






21. Represents the leisure travelers and tourists






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






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






24. 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






25. Standard rate for everyone at a hotel






26. Courts consider reservations to be legal contracts






27. The number of seats filled on a flight






28. 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






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






30. ADR x Occupancy=Rev Par






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






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. Star System






35. 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






36. Elaborate or artful cuisine - contemporary cuisine






37. Ecotourism combined with practical matter for policy makers






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






39. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






42. American Society of Association Executives






43. Tourism with a consience






44. 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






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






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






47. Off-the-street






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






49. No reservation






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