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 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






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






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






4. Registered But Not Assigned






5. Bechamel - espagnole - hollandaise - tomato - veloute






6. Protects both the guest and employee






7. Tourism with a consience






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






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






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






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






12. Elaborate or artful cuisine - contemporary cuisine






13. Off-the-street






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






15. 'of the day'-chefs specials






16. A system that tracks guest room phone charges






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






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






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






20. Represents the leisure travelers and tourists






21. The airlines






22. (labor costs/net sales)x100






23. American Society of Association Executives






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






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






26. Guests who cancel on the day of arrival






27. The average amount each group spends






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






29. Walk-In






30. Possible to exceed 100% occupancy






31. Ecotourism combined with practical matter for policy makers






32. Guests who leave earlier than expected






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






34. Guest who stay past their scheduled departure time






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






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






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






38. Employees who train employees






39. All Suite hotels






40. No reservation






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






42. Represents the business travelers






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






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






45. Specific cultural evens and festivals






46. Requires equal dollar amounts of charge and credits






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






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






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






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