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. Bechamel - espagnole - hollandaise - tomato - veloute






2. Represents the business travelers






3. Travel for business purposes






4. A specific share or slot of a certain market






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






6. A system that tracks guest room phone charges






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






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






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






10. Guests who leave earlier than expected






11. All Suite hotels






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






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






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






15. Ecotourism combined with practical matter for policy makers






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






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. 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






19. American Society of Association Executives






20. The airlines






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






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






23. Protects both the guest and employee






24. ADR x Occupancy=Rev Par






25. Revenue earned per available room






26. Requires equal dollar amounts of charge and credits






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






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






29. Elaborate or artful cuisine - contemporary cuisine






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






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






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






33. Represents the leisure travelers and tourists






34. Guest who stay past their scheduled departure time






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






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






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






38. Star System






39. 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






40. The number of seats filled on a flight






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






42. Registered But Not Assigned






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






44. Diamond Ratings






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






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






47. Prepare a marketing plan for yourself






48. The market share that a business actually receives






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






50. Lowest possible rate - many restrictions







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests