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. Getting the room at a certain percentage off






2. Travel for business purposes






3. Registered But Not Assigned






4. Guest who stay past their scheduled departure time






5. 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






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






7. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America






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






9. Employees who train employees






10. 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






11. Represents the leisure travelers and tourists






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






13. ADR x Occupancy=Rev Par






14. Guests who leave earlier than expected






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






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






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






18. The individual who verifies and balances guests' accounts






19. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






22. The number of seats filled on a flight






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






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






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






26. Guests who cancel on the day of arrival






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






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






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






30. Prepare a marketing plan for yourself






31. Tourism with a consience






32. A specific share or slot of a certain market






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






34. Standard rate for everyone at a hotel






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






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






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






38. Protects both the guest and employee






39. Possible to exceed 100% occupancy






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






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






42. Hotels have love-hate relationship






43. 'of the day'-chefs specials






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






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






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






47. Specific cultural evens and festivals






48. Ecotourism combined with practical matter for policy makers






49. Represents the business travelers






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