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 specific share or slot of a certain market






2. 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






3. Protects both the guest and employee






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






5. Courts consider reservations to be legal contracts






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






7. Guest who stay past their scheduled departure time






8. Represents the business travelers






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






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






11. Diamond Ratings






12. Off-the-street






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






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






15. Prepare a marketing plan for yourself






16. Represents the leisure travelers and tourists






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






18. 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






19. A running inventory that automatically updates itself






20. 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






21. Bechamel - espagnole - hollandaise - tomato - veloute






22. Guests who cancel on the day of arrival






23. 'of the day'-chefs specials






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






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






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






27. 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






28. The market share that a business actually receives






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






30. Walk-In






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






32. The airlines






33. Employees who train employees






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






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






36. Guests who leave earlier than expected






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






38. Tourism with a consience






39. Registered But Not Assigned






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






41. A system that tracks guest room phone charges






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






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






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






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






46. The individual who verifies and balances guests' accounts






47. 10-30% off the rack rate






48. Hotels have love-hate relationship






49. Specific cultural evens and festivals






50. 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