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. Bechamel - espagnole - hollandaise - tomato - veloute






2. 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






3. The market share that a business actually receives






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






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






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






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






8. (labor costs/net sales)x100






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






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






11. Guest who stay past their scheduled departure time






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






13. A system that tracks guest room phone charges






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






15. Ecotourism combined with practical matter for policy makers






16. The number of seats filled on a flight






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






18. Specific cultural evens and festivals






19. All Suite hotels






20. Off-the-street






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






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






23. The average amount each group spends






24. Represents the leisure travelers and tourists






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






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






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






28. Elaborate or artful cuisine - contemporary cuisine






29. Represents the business travelers






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






31. 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)






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. Hotels have love-hate relationship






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






35. 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






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






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






38. A running inventory that automatically updates itself






39. Guests who cancel on the day of arrival






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






41. 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






42. American Society of Association Executives






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






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






45. The individual who verifies and balances guests' accounts






46. Tourism with a consience






47. Prepare a marketing plan for yourself






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






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






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