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. Travel for family and friends - to see new areas






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






3. Key to indicating a hotels performance - dollar sales/number of rooms rented






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






5. Possible to exceed 100% occupancy






6. Getting the room at a certain percentage off






7. 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






8. Also known as the due back - difference returnable - U-owe-me's or the exchange






9. Protects both the guest and employee






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






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






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






14. No reservation






15. All Suite hotels






16. Guest who stay past their scheduled departure time






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






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






19. Specific cultural evens and festivals






20. Elaborate or artful cuisine - contemporary cuisine






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






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






23. American Society of Association Executives






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






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






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






27. A running inventory that automatically updates itself






28. Guests who cancel on the day of arrival






29. The individual who verifies and balances guests' accounts






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






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






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






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






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






35. 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






36. Courts consider reservations to be legal contracts






37. Hotels have love-hate relationship






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






39. The market share that a business actually receives






40. The airlines






41. Diamond Ratings






42. Bechamel - espagnole - hollandaise - tomato - veloute






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






44. A specific share or slot of a certain market






45. Standard rate for everyone at a hotel






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






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






48. Travel for business purposes






49. Ecotourism combined with practical matter for policy makers






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