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. Bechamel - espagnole - hollandaise - tomato - veloute






2. The market share that a business actually receives






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






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






5. Lowest possible rate - many restrictions






6. The airlines






7. Diamond Ratings






8. 10-30% off the rack rate






9. 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)






10. A system that tracks guest room phone charges






11. Guests who cancel on the day of arrival






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






13. Registered But Not Assigned






14. Travel for business purposes






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






16. No reservation






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






18. Revenue earned per available room






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






20. A running inventory that automatically updates itself






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






22. Getting the room at a certain percentage off






23. Protects both the guest and employee






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






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






26. Walk-In






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






28. Guest who stay past their scheduled departure time






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






30. Employees who train employees






31. 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






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






33. Hotels have love-hate relationship






34. Ecotourism combined with practical matter for policy makers






35. 'of the day'-chefs specials






36. Requires equal dollar amounts of charge and credits






37. The average amount each group spends






38. Prepare a marketing plan for yourself






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






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






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






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. Tourism with a consience






44. The individual who verifies and balances guests' accounts






45. ADR x Occupancy=Rev Par






46. The number of seats filled on a flight






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






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






49. Possible to exceed 100% occupancy






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