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






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






3. Protects both the guest and employee






4. Revenue earned per available room






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






6. Registered But Not Assigned






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






8. Walk-In






9. Bechamel - espagnole - hollandaise - tomato - veloute






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






11. Guests who leave earlier than expected






12. A system that tracks guest room phone charges






13. Lowest possible rate - many restrictions






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






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






16. No reservation






17. Represents the leisure travelers and tourists






18. Tourism with a consience






19. 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






20. Diamond Ratings






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






22. A running inventory that automatically updates itself






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






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






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






26. 10-30% off the rack rate






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






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






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






30. The number of seats filled on a flight






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






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






33. 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






34. Courts consider reservations to be legal contracts






35. Hotels have love-hate relationship






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






37. Requires equal dollar amounts of charge and credits






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






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






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






41. Possible to exceed 100% occupancy






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






43. The average amount each group spends






44. 'of the day'-chefs specials






45. Elaborate or artful cuisine - contemporary cuisine






46. 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






47. Getting the room at a certain percentage off






48. A concept that refers to new money that is brought into a community to some extent that income then passes into the community






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






50. The airlines