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 mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






2. No reservation






3. 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






4. Possible to exceed 100% occupancy






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






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






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






8. Hotels have love-hate relationship






9. Star System






10. Diamond Ratings






11. A running inventory that automatically updates itself






12. 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






13. Protects both the guest and employee






14. 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






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






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






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






18. American Society of Association Executives






19. Tourism with a consience






20. Getting the room at a certain percentage off






21. Off-the-street






22. 'of the day'-chefs specials






23. Registered But Not Assigned






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






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






26. All Suite hotels






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






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






29. The number of seats filled on a flight






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






31. Represents the business travelers






32. Represents the leisure travelers and tourists






33. (labor costs/net sales)x100






34. Ecotourism combined with practical matter for policy makers






35. Following a worker to learn about his or her job






36. Employees who train employees






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






38. ADR x Occupancy=Rev Par






39. Travel for business purposes






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






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






42. The market share that a business actually receives






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






44. Standard rate for everyone at a hotel






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






46. The individual who verifies and balances guests' accounts






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






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






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






50. Guests who cancel on the day of arrival