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. Standard rate for everyone at a hotel






2. Elaborate or artful cuisine - contemporary cuisine






3. Off-the-street






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






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






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






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






8. The number of seats filled on a flight






9. Represents the business travelers






10. 10-30% off the rack rate






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






12. Registered But Not Assigned






13. Walk-In






14. 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






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






16. Hotels have love-hate relationship






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






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






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






20. (labor costs/net sales)x100






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






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






23. Employees who train employees






24. 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






25. Diamond Ratings






26. Revenue earned per available room






27. Guests who cancel on the day of arrival






28. No reservation






29. 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






30. The airlines






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






32. 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






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






34. Tourism with a consience






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






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






37. Protects both the guest and employee






38. 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






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






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






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






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






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






44. Requires equal dollar amounts of charge and credits






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






47. A running inventory that automatically updates itself






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






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






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