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






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






3. 10-30% off the rack rate






4. 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






5. Hotels have love-hate relationship






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






7. Represents the business travelers






8. Off-the-street






9. Lowest possible rate - many restrictions






10. Diamond Ratings






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






12. 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






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






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






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






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






17. 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






18. All Suite hotels






19. The individual who verifies and balances guests' accounts






20. Prepare a marketing plan for yourself






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






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






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






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






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






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






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






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






29. A running inventory that automatically updates itself






30. 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






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






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






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






34. (labor costs/net sales)x100






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






36. The market share that a business actually receives






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






38. Bechamel - espagnole - hollandaise - tomato - veloute






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






40. Courts consider reservations to be legal contracts






41. A system that tracks guest room phone charges






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






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






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






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






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






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






48. Guests who leave earlier than expected






49. Employees who train employees






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