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






3. The average amount each group spends






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






5. Guest who stay past their scheduled departure time






6. 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






7. Specific cultural evens and festivals






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






9. Standard rate for everyone at a hotel






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






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






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






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






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






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






16. Guests who cancel on the day of arrival






17. 10-30% off the rack rate






18. No reservation






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






20. Walk-In






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






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






23. Registered But Not Assigned






24. The market share that a business actually receives






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






26. 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)






27. American Society of Association Executives






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






29. A specific share or slot of a certain market






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






31. Off-the-street






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






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






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






35. Possible to exceed 100% occupancy






36. All Suite hotels






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






38. Bechamel - espagnole - hollandaise - tomato - veloute






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






40. Guests who leave earlier than expected






41. Ecotourism combined with practical matter for policy makers






42. Represents the business travelers






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






44. The individual who verifies and balances guests' accounts






45. Requires equal dollar amounts of charge and credits






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






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






48. Courts consider reservations to be legal contracts






49. 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






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