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. The individual who verifies and balances guests' accounts






2. Represents the leisure travelers and tourists






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






4. A running inventory that automatically updates itself






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






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. Elaborate or artful cuisine - contemporary cuisine






8. 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






9. A specific share or slot of a certain market






10. Diamond Ratings






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






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






13. (labor costs/net sales)x100






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






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






17. Travel for business purposes






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






19. Hotels have love-hate relationship






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






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






22. Registered But Not Assigned






23. No reservation






24. Possible to exceed 100% occupancy






25. Requires equal dollar amounts of charge and credits






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






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






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






29. Prepare a marketing plan for yourself






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






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






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






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






34. Guest who stay past their scheduled departure time






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






36. The average amount each group spends






37. Represents the business travelers






38. Protects both the guest and employee






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






40. A system that tracks guest room phone charges






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






42. Revenue earned per available room






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






44. The market share that a business actually receives






45. Lowest possible rate - many restrictions






46. 10-30% off the rack rate






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






48. 'of the day'-chefs specials






49. The airlines






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