Test your basic knowledge |

Hotel Operations - 2

Subject : hospitality
Instructions:
  • Answer 50 questions in 20 minutes. 2 minutes extra for reading the instructions.
  • 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. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications






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






3. Guest who stay past their scheduled departure time






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






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






6. Ecotourism combined with practical matter for policy makers






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






8. A paste for thickening sauces - made from equal parts of fat and flour






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






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






11. Represents the leisure travelers and tourists






12. 'of the day'-chefs specials






13. Guests who leave earlier than expected






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






15. Travel for family and friends - to see new areas






16. 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






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






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






19. 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






20. Getting the room at a certain percentage off






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






22. Registered But Not Assigned






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






24. Hotels have love-hate relationship






25. Represents the business travelers






26. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






29. 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






30. Prepare a marketing plan for yourself






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






32. The average amount each group spends






33. The airlines






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






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






36. American Society of Association Executives






37. Star System






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






39. 10-30% off the rack rate






40. Requires equal dollar amounts of charge and credits






41. Protects both the guest and employee






42. A system that tracks guest room phone charges






43. Preferred by most employees. From 7:30 am to 3:30 pm






44. Off-the-street






45. Standard rate for everyone at a hotel






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






47. Travel for business purposes






48. The individual who verifies and balances guests' accounts






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






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