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






2. Represents the leisure travelers and tourists






3. 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






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






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






6. 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






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






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






9. Represents the business travelers






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






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






12. ADR x Occupancy=Rev Par






13. A market share based on each business receiving an equal share of the market






14. 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






15. Tourism with a consience






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






17. Getting the room at a certain percentage off






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






19. A running inventory that automatically updates itself






20. Specific cultural evens and festivals






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






22. Off-the-street






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






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






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






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






27. No reservation






28. 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






29. Courts consider reservations to be legal contracts






30. Protects both the guest and employee






31. Employees who train employees






32. Standard rate for everyone at a hotel






33. Guests who cancel on the day of arrival






34. The market share that a business actually receives






35. Revenue earned per available room






36. American Society of Association Executives






37. Elaborate or artful cuisine - contemporary cuisine






38. 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)






39. 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






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






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






42. Walk-In






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






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






45. Bechamel - espagnole - hollandaise - tomato - veloute






46. Possible to exceed 100% occupancy






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






48. The average amount each group spends






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






50. (labor costs/net sales)x100