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






2. The number of seats filled on a flight






3. A system that tracks guest room phone charges






4. Lowest possible rate - many restrictions






5. 10-30% off the rack rate






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






7. The airlines






8. 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






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






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






11. 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)






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






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






14. Revenue earned per available room






15. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






19. Possible to exceed 100% occupancy






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






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






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






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






24. The individual who verifies and balances guests' accounts






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






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






27. Registered But Not Assigned






28. Requires equal dollar amounts of charge and credits






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






30. Represents the leisure travelers and tourists






31. Courts consider reservations to be legal contracts






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






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






34. Off-the-street






35. Employees who train employees






36. Star System






37. Specific cultural evens and festivals






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






39. 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






40. Guests who leave earlier than expected






41. 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






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






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






44. The market share that a business actually receives






45. American Society of Association Executives






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






47. A running inventory that automatically updates itself






48. Guest who stay past their scheduled departure time






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. Following a worker to learn about his or her job