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. Include room and all three meals. Used in Europe






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






3. Bechamel - espagnole - hollandaise - tomato - veloute






4. The number of seats filled on a flight






5. The individual who verifies and balances guests' accounts






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






7. Guests who leave earlier than expected






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






9. Specific cultural evens and festivals






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






11. A system that tracks guest room phone charges






12. 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






13. Hotels have love-hate relationship






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






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






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






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






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






19. Guest who stay past their scheduled departure time






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






21. Possible to exceed 100% occupancy






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






23. Courts consider reservations to be legal contracts






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






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






26. Star System






27. 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






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






29. All Suite hotels






30. Tourism with a consience






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






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






33. Standard rate for everyone at a hotel






34. Represents the leisure travelers and tourists






35. Guests who cancel on the day of arrival






36. Protects both the guest and employee






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






38. 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






39. Travel for business purposes






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






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






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






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






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






45. No reservation






46. The airlines






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






48. ADR x Occupancy=Rev Par






49. Elaborate or artful cuisine - contemporary cuisine






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