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. Guests who cancel on the day of arrival






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






3. Travel for recreation or the promotion and arrangement of such travel






4. 10-30% off the rack rate






5. Specific cultural evens and festivals






6. (labor costs/net sales)x100






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






8. The individual who verifies and balances guests' accounts






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






10. A specific share or slot of a certain market






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






12. 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)






13. No reservation






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






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






16. Courts consider reservations to be legal contracts






17. Requires equal dollar amounts of charge and credits






18. Elaborate or artful cuisine - contemporary cuisine






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






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. Some guests with reservations never arrive at the hotel.






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






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






24. Off-the-street






25. A running inventory that automatically updates itself






26. Revenue earned per available room






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






28. Registered But Not Assigned






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






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






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






32. Guest who stay past their scheduled departure time






33. Tourism with a consience






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






35. 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






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






37. Hotels have love-hate relationship






38. Star System






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






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






41. Prepare a marketing plan for yourself






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






43. Possible to exceed 100% occupancy






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






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






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






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






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






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






50. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume