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. All Suite hotels






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






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






4. 10-30% off the rack rate






5. The market share that a business actually receives






6. A specific share or slot of a certain market






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






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






9. Employees who train employees






10. Off-the-street






11. A system that tracks guest room phone charges






12. Prepare a marketing plan for yourself






13. 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






14. 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)






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






16. 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






17. Tourism with a consience






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






19. Lowest possible rate - many restrictions






20. Bechamel - espagnole - hollandaise - tomato - veloute






21. 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






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






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






24. 'of the day'-chefs specials






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






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






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






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






29. Registered But Not Assigned






30. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






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






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






37. Guests who leave earlier than expected






38. No reservation






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






40. Walk-In






41. ADR x Occupancy=Rev Par






42. American Society of Association Executives






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






44. The average amount each group spends






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






46. Represents the business travelers






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






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






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






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