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. Star System






2. 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






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






4. 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






5. 'of the day'-chefs specials






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






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






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






9. Employees who train employees






10. The number of seats filled on a flight






11. 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






12. Ecotourism combined with practical matter for policy makers






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






14. The market share that a business actually receives






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






16. Getting the room at a certain percentage off






17. American Society of Association Executives






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






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






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






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






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






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






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






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






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






27. Tourism with a consience






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






29. A running inventory that automatically updates itself






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






31. Guest who stay past their scheduled departure time






32. Hotels have love-hate relationship






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






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






35. Standard rate for everyone at a hotel






36. Guests who cancel on the day of arrival






37. Walk-In






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






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






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






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






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






43. Lowest possible rate - many restrictions






44. Protects both the guest and employee






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






46. All Suite hotels






47. The individual who verifies and balances guests' accounts






48. Diamond Ratings






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






50. ADR x Occupancy=Rev Par