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






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






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






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






5. Employees who train employees






6. The market share that a business actually receives






7. Star System






8. Requires equal dollar amounts of charge and credits






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. Bechamel - espagnole - hollandaise - tomato - veloute






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






12. Getting the room at a certain percentage off






13. Guests who leave earlier than expected






14. A system that tracks guest room phone charges






15. 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






16. Guests who cancel on the day of arrival






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






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






19. American Society of Association Executives






20. 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






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






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






23. Protects both the guest and employee






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






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






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






27. Standard rate for everyone at a hotel






28. A specific share or slot of a certain market






29. 10-30% off the rack rate






30. Travel for business purposes






31. Prepare a marketing plan for yourself






32. 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






33. Lowest possible rate - many restrictions






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






35. Guest who stay past their scheduled departure time






36. The number of seats filled on a flight






37. The average amount each group spends






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






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






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






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






42. A running inventory that automatically updates itself






43. 'of the day'-chefs specials






44. Walk-In






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






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






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






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






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






50. Hotels have love-hate relationship