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






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






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






4. Hotels have love-hate relationship






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






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






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






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






9. Guests who leave earlier than expected






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






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






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






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






14. All Suite hotels






15. Courts consider reservations to be legal contracts






16. The individual who verifies and balances guests' accounts






17. 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






18. 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






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






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






21. American Society of Association Executives






22. No reservation






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






24. 'of the day'-chefs specials






25. The airlines






26. A specific share or slot of a certain market






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






28. Possible to exceed 100% occupancy






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






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






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






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






33. Guest who stay past their scheduled departure time






34. Bechamel - espagnole - hollandaise - tomato - veloute






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






36. A running inventory that automatically updates itself






37. Off-the-street






38. 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






39. Requires equal dollar amounts of charge and credits






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






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






42. (labor costs/net sales)x100






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






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






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






46. Elaborate or artful cuisine - contemporary cuisine






47. Star System






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






49. The number of seats filled on a flight






50. ADR x Occupancy=Rev Par