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






2. 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






3. The individual who verifies and balances guests' accounts






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






5. Elaborate or artful cuisine - contemporary cuisine






6. Specific cultural evens and festivals






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






8. Represents the business travelers






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






10. ADR x Occupancy=Rev Par






11. 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






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






13. Star System






14. 10-30% off the rack rate






15. 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






16. 'of the day'-chefs specials






17. Off-the-street






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






19. Tourism with a consience






20. A specific share or slot of a certain market






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. Rooms available for occupancy may be closed the next day






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






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






25. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






28. All Suite hotels






29. (labor costs/net sales)x100






30. Hotels have love-hate relationship






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






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






33. American Society of Association Executives






34. Diamond Ratings






35. The market share that a business actually receives






36. 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






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






38. Travel for business purposes






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






40. Walk-In






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






42. Standard rate for everyone at a hotel






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






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






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






46. Getting the room at a certain percentage off






47. Revenue earned per available room






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






49. 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






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