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






4. No reservation






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






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






7. Registered But Not Assigned






8. Prepare a marketing plan for yourself






9. The number of seats filled on a flight






10. A system that tracks guest room phone charges






11. Travel for business purposes






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






13. The market share that a business actually receives






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






15. The airlines






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






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






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






19. Bechamel - espagnole - hollandaise - tomato - veloute






20. Revenue earned per available room






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






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






23. Guests who leave earlier than expected






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






25. 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)






26. Lowest possible rate - many restrictions






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






28. Tourism with a consience






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






30. Specific cultural evens and festivals






31. 'of the day'-chefs specials






32. 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






33. The individual who verifies and balances guests' accounts






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






35. 10-30% off the rack rate






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






37. American Society of Association Executives






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






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






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






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






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






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






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






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






46. Requires equal dollar amounts of charge and credits






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






48. 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






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






50. Getting the room at a certain percentage off