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






2. Represents the business travelers






3. No reservation






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






5. 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






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






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






8. Represents the leisure travelers and tourists






9. The airlines






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






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






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






13. Possible to exceed 100% occupancy






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






15. Hotels have love-hate relationship






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






17. Travel for business purposes






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






19. A running inventory that automatically updates itself






20. Courts consider reservations to be legal contracts






21. Elaborate or artful cuisine - contemporary cuisine






22. A specific share or slot of a certain market






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






24. 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






25. 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






26. Star System






27. Off-the-street






28. (labor costs/net sales)x100






29. The individual who verifies and balances guests' accounts






30. Diamond Ratings






31. Requires equal dollar amounts of charge and credits






32. Guest who stay past their scheduled departure time






33. Employees who train employees






34. Guests who cancel on the day of arrival






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






36. 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






37. Protects both the guest and employee






38. The number of seats filled on a flight






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






40. Specific cultural evens and festivals






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






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






43. 'of the day'-chefs specials






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






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






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






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






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






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






50. 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)