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






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






3. A specific share or slot of a certain market






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






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






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. Following a worker to learn about his or her job






8. The number of seats filled on a flight






9. Guests who leave earlier than expected






10. (labor costs/net sales)x100






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






12. The average amount each group spends






13. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






17. Lowest possible rate - many restrictions






18. Represents the leisure travelers and tourists






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. Getting the room at a certain percentage off






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






22. Requires equal dollar amounts of charge and credits






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






24. Guests who cancel on the day of arrival






25. Protects both the guest and employee






26. The individual who verifies and balances guests' accounts






27. Possible to exceed 100% occupancy






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






29. Tourism with a consience






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






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






32. Represents the business travelers






33. A system that tracks guest room phone charges






34. Prepare a marketing plan for yourself






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






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






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






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






39. 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






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






41. 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






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






43. Standard rate for everyone at a hotel






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






45. Elaborate or artful cuisine - contemporary cuisine






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






47. Diamond Ratings






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






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






50. 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