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






2. Prepare a marketing plan for yourself






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






4. 'of the day'-chefs specials






5. Hotels have love-hate relationship






6. Ecotourism combined with practical matter for policy makers






7. Represents the business travelers






8. Registered But Not Assigned






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






10. Courts consider reservations to be legal contracts






11. 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






12. Represents the leisure travelers and tourists






13. Guest who stay past their scheduled departure time






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






15. A running inventory that automatically updates itself






16. The individual who verifies and balances guests' accounts






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






18. The airlines






19. Guests who cancel on the day of arrival






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






21. Lowest possible rate - many restrictions






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






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






24. ADR x Occupancy=Rev Par






25. American Society of Association Executives






26. Diamond Ratings






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






28. Bechamel - espagnole - hollandaise - tomato - veloute






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






30. Generally repairable within a short amount of time - has a minor problem.






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






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






33. 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






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






35. Travel for business purposes






36. Protects both the guest and employee






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






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






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






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






41. Revenue earned per available room






42. Possible to exceed 100% occupancy






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






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






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






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






47. Specific cultural evens and festivals






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






49. No reservation






50. 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