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






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






3. Protects both the guest and employee






4. ADR x Occupancy=Rev Par






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






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






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






8. Revenue earned per available room






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






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






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






13. Elaborate or artful cuisine - contemporary cuisine






14. (labor costs/net sales)x100






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






16. The average amount each group spends






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






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






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






20. Ecotourism combined with practical matter for policy makers






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






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






23. Employees who train employees






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






25. Tourism with a consience






26. Guests who cancel on the day of arrival






27. Off-the-street






28. Registered But Not Assigned






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






30. Possible to exceed 100% occupancy






31. Represents the leisure travelers and tourists






32. A running inventory that automatically updates itself






33. Travel for business purposes






34. All Suite hotels






35. Lowest possible rate - many restrictions






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






37. Diamond Ratings






38. Standard rate for everyone at a hotel






39. Requires equal dollar amounts of charge and credits






40. 10-30% off the rack rate






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






42. No reservation






43. Walk-In






44. Getting the room at a certain percentage off






45. The market share that a business actually receives






46. 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






47. Bechamel - espagnole - hollandaise - tomato - veloute






48. 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)






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






50. 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