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






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






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






5. Represents the leisure travelers and tourists






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






7. No reservation






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






9. Bechamel - espagnole - hollandaise - tomato - veloute






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






11. 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






12. American Society of Association Executives






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






14. Protects both the guest and employee






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






16. Prepare a marketing plan for yourself






17. Guest who stay past their scheduled departure time






18. Elaborate or artful cuisine - contemporary cuisine






19. Courts consider reservations to be legal contracts






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






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






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






23. Ecotourism combined with practical matter for policy makers






24. The individual who verifies and balances guests' accounts






25. Star System






26. The average amount each group spends






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






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






29. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.






30. 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






31. ADR x Occupancy=Rev Par






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






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






34. Travel for business purposes






35. 'of the day'-chefs specials






36. 10-30% off the rack rate






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






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






39. Guests who leave earlier than expected






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






41. Guests who cancel on the day of arrival






42. The airlines






43. Represents the business travelers






44. Diamond Ratings






45. Lowest possible rate - many restrictions






46. Revenue earned per available room






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






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






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






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