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






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






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






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






5. Getting the room at a certain percentage off






6. Off-the-street






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






8. 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






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






10. Represents the business travelers






11. Lowest possible rate - many restrictions






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






13. Walk-In






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






15. Revenue earned per available room






16. Registered But Not Assigned






17. 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






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






19. A running inventory that automatically updates itself






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






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






22. Represents the leisure travelers and tourists






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






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






25. (labor costs/net sales)x100






26. Specific cultural evens and festivals






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






28. The market share that a business actually receives






29. Elaborate or artful cuisine - contemporary cuisine






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






31. No reservation






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






33. Guests who arrive at the hotel one or more days prior to their scheduled reservation date






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






35. Requires equal dollar amounts of charge and credits






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






37. Ecotourism combined with practical matter for policy makers






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






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






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






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






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






43. 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






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






45. Guest who stay past their scheduled departure time






46. Hotels have love-hate relationship






47. The full rate - without discounts - that one quotes as a room charge.






48. The airlines






49. 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






50. 10-30% off the rack rate