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






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






3. Diamond Ratings






4. 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)






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






6. American Society of Association Executives






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






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






9. The number of seats filled on a flight






10. 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






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






12. Off-the-street






13. 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






14. Walk-In






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






16. 10-30% off the rack rate






17. Guests who cancel on the day of arrival






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






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






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






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






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






23. A specific share or slot of a certain market






24. Hotels have love-hate relationship






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






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






27. Represents the business travelers






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






29. They would rather try the hotel desk than busier retail outlets.






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






31. ADR x Occupancy=Rev Par






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






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






34. All Suite hotels






35. Registered But Not Assigned






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






37. Employees who train employees






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






39. Guest who stay past their scheduled departure time






40. (labor costs/net sales)x100






41. 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






42. Protects both the guest and employee






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






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






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






46. 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






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






48. No reservation






49. A running inventory that automatically updates itself






50. The market share that a business actually receives