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






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






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






4. 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






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






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






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






8. The airlines






9. A system that tracks guest room phone charges






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






11. 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)






12. Bechamel - espagnole - hollandaise - tomato - veloute






13. American Society of Association Executives






14. The average amount each group spends






15. Walk-In






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






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






18. A specific share or slot of a certain market






19. (labor costs/net sales)x100






20. Employees who train employees






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






22. 'of the day'-chefs specials






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






24. The number of seats filled on a flight






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






26. Protects both the guest and employee






27. Lowest possible rate - many restrictions






28. 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






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






30. Represents the business travelers






31. 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






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






33. Standard rate for everyone at a hotel






34. Tourism with a consience






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






36. Guest who stay past their scheduled departure time






37. Small ones are not even billed; they are erased with an allowance.






38. Hotels have love-hate relationship






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






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






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






42. Ecotourism combined with practical matter for policy makers






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






44. 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






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






46. 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






47. Elaborate or artful cuisine - contemporary cuisine






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






49. Registered But Not Assigned






50. The market share that a business actually receives