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. Rooms available for occupancy may be closed the next day






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






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






4. Hotels have love-hate relationship






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






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






7. 'of the day'-chefs specials






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






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






10. 10-30% off the rack rate






11. Walk-In






12. Lowest possible rate - many restrictions






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






14. Employees who train employees






15. A report prepared each day to provide essential performance information for a particular property to its management






16. Registered But Not Assigned






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






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






19. Guests who cancel on the day of arrival






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






21. No reservation






22. The number of seats filled on a flight






23. 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






24. Ecotourism combined with practical matter for policy makers






25. Travel for business purposes






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






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






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






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






30. Prepare a marketing plan for yourself






31. 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






32. Star System






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






34. Guest who stay past their scheduled departure time






35. ADR x Occupancy=Rev Par






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






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






38. 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






39. Tourism with a consience






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






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






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






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






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






45. All Suite hotels






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






47. American Society of Association Executives






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






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






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