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






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






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






4. 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






5. Walk-In






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






7. The market share that a business actually receives






8. Requires equal dollar amounts of charge and credits






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






10. No reservation






11. Getting the room at a certain percentage off






12. Guest who stay past their scheduled departure time






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






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






15. Star System






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






17. The airlines






18. ADR x Occupancy=Rev Par






19. Elaborate or artful cuisine - contemporary cuisine






20. American Society of Association Executives






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






22. 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






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






24. Diamond Ratings






25. 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






26. (labor costs/net sales)x100






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






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






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






30. Revenue earned per available room






31. Travel for family and friends - to see new areas






32. (cost of drinks/sales of drinks)x100






33. Registered But Not Assigned






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






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






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






37. Courts consider reservations to be legal contracts






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






39. Represents the leisure travelers and tourists






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






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






42. The average amount each group spends






43. Bechamel - espagnole - hollandaise - tomato - veloute






44. Possible to exceed 100% occupancy






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






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






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






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






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






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