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. Specific cultural evens and festivals






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






3. Prepare a marketing plan for yourself






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






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






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






7. Tourism with a consience






8. The airlines






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






10. 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






11. A specific share or slot of a certain market






12. Requires equal dollar amounts of charge and credits






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






14. The number of seats filled on a flight






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






16. Bechamel - espagnole - hollandaise - tomato - veloute






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






18. Represents the business travelers






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






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






21. Revenue earned per available room






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






23. Standard rate for everyone at a hotel






24. Elaborate or artful cuisine - contemporary cuisine






25. Lowest possible rate - many restrictions






26. 'of the day'-chefs specials






27. The average amount each group spends






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






29. Getting the room at a certain percentage off






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






31. 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






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






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






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






35. (labor costs/net sales)x100






36. A running inventory that automatically updates itself






37. No reservation






38. 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






39. 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






40. Hotels have love-hate relationship






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






42. Registered But Not Assigned






43. ADR x Occupancy=Rev Par






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






45. Every connecting room adjoins - but not every adjoining room connects






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






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






48. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






49. Possible to exceed 100% occupancy






50. 10-30% off the rack rate