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. 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






2. A system that tracks guest room phone charges






3. Revenue earned per available room






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






5. The market share that a business actually receives






6. ADR x Occupancy=Rev Par






7. Represents the business travelers






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






9. No reservation






10. Travel for business purposes






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






12. Elaborate or artful cuisine - contemporary cuisine






13. Hotels have love-hate relationship






14. 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






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






16. 'of the day'-chefs specials






17. Registered But Not Assigned






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






19. Star System






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






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






22. Possible to exceed 100% occupancy






23. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system






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






25. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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. The number of seats filled on a flight






30. Guests who cancel on the day of arrival






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






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






33. Tourism with a consience






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






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






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






37. Off-the-street






38. 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






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






40. 10-30% off the rack rate






41. Courts consider reservations to be legal contracts






42. 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






43. Guests who leave earlier than expected






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






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






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






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






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






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






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