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






2. 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






3. Guests who leave earlier than expected






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






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






6. Travel for business purposes






7. The market share that a business actually receives






8. 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






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






10. 10-30% off the rack rate






11. Revenue earned per available room






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






13. Specific cultural evens and festivals






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






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






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






17. Guests who cancel on the day of arrival






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






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






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






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






22. Getting the room at a certain percentage off






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






24. All Suite hotels






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






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






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






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






30. American Society of Association Executives






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






32. Courts consider reservations to be legal contracts






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






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






35. Represents the business travelers






36. 'of the day'-chefs specials






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






38. A system that tracks guest room phone charges






39. Guest who stay past their scheduled departure time






40. Ecotourism combined with practical matter for policy makers






41. Registered But Not Assigned






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






43. Star System






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






45. 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






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






47. Protects both the guest and employee






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






49. Requires equal dollar amounts of charge and credits






50. Bechamel - espagnole - hollandaise - tomato - veloute