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






2. Guest who stay past their scheduled departure time






3. Travel for business purposes






4. Lowest possible rate - many restrictions






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






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






7. 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)






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






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






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






11. Prepare a marketing plan for yourself






12. Specific cultural evens and festivals






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






14. (labor costs/net sales)x100






15. A running inventory that automatically updates itself






16. 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






17. Off-the-street






18. Registered But Not Assigned






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






20. ADR x Occupancy=Rev Par






21. Guests who leave earlier than expected






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






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






24. The airlines






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






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






27. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






30. The individual who verifies and balances guests' accounts






31. The average amount each group spends






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






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






34. Courts consider reservations to be legal contracts






35. 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






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






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






38. 'of the day'-chefs specials






39. Tourism with a consience






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






41. Revenue earned per available room






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






43. Hotels have love-hate relationship






44. All Suite hotels






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






46. Standard rate for everyone at a hotel






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






48. 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






49. 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






50. Used at zoos - keeps special needs of one time visitors and includes local specialties