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. The individual who verifies and balances guests' accounts






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






3. Registered But Not Assigned






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






5. A system that tracks guest room phone charges






6. The number of seats filled on a flight






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






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






9. Tourism with a consience






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






11. Requires equal dollar amounts of charge and credits






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






13. A running inventory that automatically updates itself






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






15. Guests who cancel on the day of arrival






16. Ecotourism combined with practical matter for policy makers






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






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






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






21. Travel for business purposes






22. Represents the business travelers






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






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






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






27. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine






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






29. Walk-In






30. Bechamel - espagnole - hollandaise - tomato - veloute






31. Possible to exceed 100% occupancy






32. 'of the day'-chefs specials






33. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






38. Revenue earned per available room






39. Guest who stay past their scheduled departure time






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






41. Getting the room at a certain percentage off






42. No reservation






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






44. 10-30% off the rack rate






45. 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)






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






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






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






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






50. Star System