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






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






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






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






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






6. Off-the-street






7. The market share that a business actually receives






8. Guests who leave earlier than expected






9. Specific cultural evens and festivals






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






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






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






13. Elaborate or artful cuisine - contemporary cuisine






14. Diamond Ratings






15. 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






16. Guest who stay past their scheduled departure time






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






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






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






20. The average amount each group spends






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






22. Travel for business purposes






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






24. Guests who cancel on the day of arrival






25. 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)






26. Protects both the guest and employee






27. Represents the business travelers






28. Prepare a marketing plan for yourself






29. Hotels have love-hate relationship






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






31. Employees who train employees






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






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






34. Lowest possible rate - many restrictions






35. 10-30% off the rack rate






36. The number of seats filled on a flight






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






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






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






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






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






42. 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






43. A running inventory that automatically updates itself






44. Revenue earned per available room






45. Requires equal dollar amounts of charge and credits






46. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






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