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. Requires equal dollar amounts of charge and credits






2. 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






3. (labor costs/net sales)x100






4. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






7. The individual who verifies and balances guests' accounts






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






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






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






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






12. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.






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






14. 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






15. Courts consider reservations to be legal contracts






16. A system that tracks guest room phone charges






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






18. 'of the day'-chefs specials






19. All Suite hotels






20. Guest who stay past their scheduled departure time






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






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






23. Protects both the guest and employee






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






25. The average amount each group spends






26. Elaborate or artful cuisine - contemporary cuisine






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






28. Guests who leave earlier than expected






29. A specific share or slot of a certain market






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






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






32. Standard rate for everyone at a hotel






33. Diamond Ratings






34. Revenue earned per available room






35. ADR x Occupancy=Rev Par






36. The airlines






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






38. 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)






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






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






41. Prepare a marketing plan for yourself






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






43. No reservation






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






45. Lowest possible rate - many restrictions






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






47. 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






48. Employees who train employees






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






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