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






2. Represents the leisure travelers and tourists






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






4. Courts consider reservations to be legal contracts






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






6. Prepare a marketing plan for yourself






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






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






9. 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






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






11. Specific cultural evens and festivals






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






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






14. Represents the business travelers






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






16. Possible to exceed 100% occupancy






17. Lowest possible rate - many restrictions






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






19. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






22. Elaborate or artful cuisine - contemporary cuisine






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






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






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






26. American Society of Association Executives






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






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






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






30. Walk-In






31. A specific share or slot of a certain market






32. Getting the room at a certain percentage off






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






34. 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






35. Guests who leave earlier than expected






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






37. Employees who train employees






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






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






40. Guests who cancel on the day of arrival






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






42. Off-the-street






43. 10-30% off the rack rate






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






45. The individual who verifies and balances guests' accounts






46. 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






47. The market share that a business actually receives






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






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






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