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






2. Diamond Ratings






3. Lowest possible rate - many restrictions






4. Hotels have love-hate relationship






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






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






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






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






9. Specific cultural evens and festivals






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






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






12. The individual who verifies and balances guests' accounts






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






14. 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






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






16. Bechamel - espagnole - hollandaise - tomato - veloute






17. Prepare a marketing plan for yourself






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






19. 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






20. Guests who leave earlier than expected






21. Courts consider reservations to be legal contracts






22. 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






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






24. A running inventory that automatically updates itself






25. All Suite hotels






26. Star System






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






28. (labor costs/net sales)x100






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






30. Registered But Not Assigned






31. Represents the leisure travelers and tourists






32. Standard rate for everyone at a hotel






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






34. The market share that a business actually receives






35. Travel for business purposes






36. Ecotourism combined with practical matter for policy makers






37. No reservation






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






39. Guests who cancel on the day of arrival






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






41. 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






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






43. Walk-In






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






45. ADR x Occupancy=Rev Par






46. American Society of Association Executives






47. Guests who arrive at the hotel one or more days prior to their scheduled reservation date






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






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






50. Tourism with a consience