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






2. Courts consider reservations to be legal contracts






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






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






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






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






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






8. A system that tracks guest room phone charges






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






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






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






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






13. Hotels have love-hate relationship






14. A running inventory that automatically updates itself






15. 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






16. 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






17. Bechamel - espagnole - hollandaise - tomato - veloute






18. Getting the room at a certain percentage off






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






20. A specific share or slot of a certain market






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






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






23. No reservation






24. 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)






25. The average amount each group spends






26. Registered But Not Assigned






27. Walk-In






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






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






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






31. 'of the day'-chefs specials






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






33. ADR x Occupancy=Rev Par






34. 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






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






36. (labor costs/net sales)x100






37. Standard rate for everyone at a hotel






38. Travel for business purposes






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






40. Revenue earned per available room






41. Specific cultural evens and festivals






42. The number of seats filled on a flight






43. The market share that a business actually receives






44. The individual who verifies and balances guests' accounts






45. All Suite hotels






46. Represents the business travelers






47. 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






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






49. The airlines






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