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 system that tracks guest room phone charges






2. ADR x Occupancy=Rev Par






3. Revenue earned per available room






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






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






6. Star System






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






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






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






10. Bechamel - espagnole - hollandaise - tomato - veloute






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






12. Diamond Ratings






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






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






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






16. 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)






17. 'of the day'-chefs specials






18. Represents the leisure travelers and tourists






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






20. Walk-In






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






22. (labor costs/net sales)x100






23. Tourism with a consience






24. Possible to exceed 100% occupancy






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






26. 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






27. Prepare a marketing plan for yourself






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






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






30. 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






31. Specific cultural evens and festivals






32. Off-the-street






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






34. Courts consider reservations to be legal contracts






35. Guests who cancel on the day of arrival






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






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






38. A report prepared each day to provide essential performance information for a particular property to its management






39. A specific share or slot of a certain market






40. American Society of Association Executives






41. Elaborate or artful cuisine - contemporary cuisine






42. All Suite hotels






43. No reservation






44. 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






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. The number of seats filled on a flight






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






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






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






50. Hotels have love-hate relationship