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 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)






2. Getting the room at a certain percentage off






3. Requires equal dollar amounts of charge and credits






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






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






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






7. 'of the day'-chefs specials






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






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






10. 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






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






12. A running inventory that automatically updates itself






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






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






15. Tourism with a consience






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






17. Hotels have love-hate relationship






18. Ecotourism combined with practical matter for policy makers






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






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






21. Walk-In






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






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






24. Employees who train employees






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






26. Travel for business purposes






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






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






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






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






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






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






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






34. Specific cultural evens and festivals






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






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






37. 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






38. Revenue earned per available room






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






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






41. Lowest possible rate - many restrictions






42. No reservation






43. The market share that a business actually receives






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






45. Bechamel - espagnole - hollandaise - tomato - veloute






46. 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






47. Off-the-street






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






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






50. Registered But Not Assigned