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






2. 10-30% off the rack rate






3. 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






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






5. A system that tracks guest room phone charges






6. Bechamel - espagnole - hollandaise - tomato - veloute






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






8. Walk-In






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






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






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






12. Tourism with a consience






13. Off-the-street






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






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






16. 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)






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






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






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






20. Specific cultural evens and festivals






21. The number of seats filled on a flight






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






23. Star System






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






25. Hotels have love-hate relationship






26. The market share that a business actually receives






27. Represents the leisure travelers and tourists






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






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






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






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






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






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






34. A running inventory that automatically updates itself






35. 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






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






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






38. Revenue earned per available room






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






40. No reservation






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






42. Diamond Ratings






43. ADR x Occupancy=Rev Par






44. Lowest possible rate - many restrictions






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






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






47. The average amount each group spends






48. Represents the business travelers






49. Elaborate or artful cuisine - contemporary cuisine






50. 'of the day'-chefs specials