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. Specific cultural evens and festivals






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






3. 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)






4. Diamond Ratings






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






6. Ecotourism combined with practical matter for policy makers






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






8. 'of the day'-chefs specials






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






10. From the hours of 3:30 pm to 11:30 pm






11. No reservation






12. Walk-In






13. 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






14. Requires equal dollar amounts of charge and credits






15. Registered But Not Assigned






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






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






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






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






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






21. Courts consider reservations to be legal contracts






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






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






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






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






26. Tourism with a consience






27. Elaborate or artful cuisine - contemporary cuisine






28. Represents the business travelers






29. Getting the room at a certain percentage off






30. A running inventory that automatically updates itself






31. Employees who train employees






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






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






34. (labor costs/net sales)x100






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






36. 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






37. Travel for business purposes






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






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






40. The average amount each group spends






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






42. 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






43. Guest who stay past their scheduled departure time






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






45. 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






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






47. American Society of Association Executives






48. Lowest possible rate - many restrictions






49. Possible to exceed 100% occupancy






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