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. Off-the-street






2. A running inventory that automatically updates itself






3. No reservation






4. A specific share or slot of a certain market






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






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






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






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






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






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






11. Elaborate or artful cuisine - contemporary cuisine






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






13. Protects both the guest and employee






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






15. Guest who stay past their scheduled departure time






16. Some guests with reservations never arrive at the hotel.






17. (labor costs/net sales)x100






18. American Society of Association Executives






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






20. Possible to exceed 100% occupancy






21. ADR x Occupancy=Rev Par






22. Getting the room at a certain percentage off






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






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






25. The number of seats filled on a flight






26. 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)






27. Guests who cancel on the day of arrival






28. Bechamel - espagnole - hollandaise - tomato - veloute






29. Star System






30. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets






31. Represents the business travelers






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






33. Employees who train employees






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






35. A system that tracks guest room phone charges






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






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






38. Prepare a marketing plan for yourself






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






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






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






42. 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






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






44. Requires equal dollar amounts of charge and credits






45. Revenue earned per available room






46. The individual who verifies and balances guests' accounts






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






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






49. Ecotourism combined with practical matter for policy makers






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