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






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






3. Lowest possible rate - many restrictions






4. Getting the room at a certain percentage off






5. All Suite hotels






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






7. 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






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






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






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






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






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






13. The airlines






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






15. 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






16. Ecotourism combined with practical matter for policy makers






17. 'of the day'-chefs specials






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






19. Walk-In






20. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine






21. Lower than corporate rate - used when booking association business






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






23. Standard rate for everyone at a hotel






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






25. Represents the business travelers






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






27. ADR x Occupancy=Rev Par






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






29. 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






30. Off-the-street






31. American Society of Association Executives






32. The individual who verifies and balances guests' accounts






33. Guest who stay past their scheduled departure time






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






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






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






37. Tourism with a consience






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






39. Represents the leisure travelers and tourists






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






41. Star System






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






43. Diamond Ratings






44. 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






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






46. Guests who cancel on the day of arrival






47. Hotels have love-hate relationship






48. Prepare a marketing plan for yourself






49. Guests who leave earlier than expected






50. A system that tracks guest room phone charges