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






2. 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






3. A system that tracks guest room phone charges






4. Guest who stay past their scheduled departure time






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






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






7. Travel for business purposes






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






9. Represents the leisure travelers and tourists






10. Getting the room at a certain percentage off






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






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






13. Registered But Not Assigned






14. 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






15. ADR x Occupancy=Rev Par






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






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






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






19. 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






20. Elaborate or artful cuisine - contemporary cuisine






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






22. 'of the day'-chefs specials






23. A specific share or slot of a certain market






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






25. No reservation






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






27. Lowest possible rate - many restrictions






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






29. American Society of Association Executives






30. Guests who cancel on the day of arrival






31. All Suite hotels






32. Standard rate for everyone at a hotel






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






34. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






38. Hotels have love-hate relationship






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






40. Revenue earned per available room






41. Prepare a marketing plan for yourself






42. Diamond Ratings






43. The individual who verifies and balances guests' accounts






44. 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)






45. Specific cultural evens and festivals






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






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






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






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






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