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 running inventory that automatically updates itself






2. Blanket Reservation-800 rooms for five nights - That's 4000 room-nights - At close of convention the hotel only sold 650 rooms for an average of four nights. That's 2 -600 room-nights. - The pick up rate was just 65% (2 -600 room-nights divided by 40






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






4. Off-the-street






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






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






7. Guests who leave earlier than expected






8. 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






9. Elaborate or artful cuisine - contemporary cuisine






10. Specific cultural evens and festivals






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






12. Guest who stay past their scheduled departure time






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






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






15. No reservation






16. Represents the leisure travelers and tourists






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






18. Prepare a marketing plan for yourself






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






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






21. 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






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






23. Travel for business purposes






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






25. Possible to exceed 100% occupancy






26. Employees who train employees






27. 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






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






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






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






31. Lowest possible rate - many restrictions






32. Hotels have love-hate relationship






33. 10-30% off the rack rate






34. A system that tracks guest room phone charges






35. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






38. Courts consider reservations to be legal contracts






39. Diamond Ratings






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






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






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






43. 'of the day'-chefs specials






44. Traveling cross country or abroad for purposes of volunteer work






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






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






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






48. Include room and all three meals. Used in Europe






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






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