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. Employees who train employees






3. Star System






4. (labor costs/net sales)x100






5. A running inventory that automatically updates itself






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






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






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






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






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






11. Travel for business purposes






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






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






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






15. Guests who leave earlier than expected






16. American Society of Association Executives






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






18. A system that tracks guest room phone charges






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






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






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






22. Prepare a marketing plan for yourself






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






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






25. Courts consider reservations to be legal contracts






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






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






28. 'of the day'-chefs specials






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






30. The individual who verifies and balances guests' accounts






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






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






33. Bechamel - espagnole - hollandaise - tomato - veloute






34. 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






35. A specific share or slot of a certain market






36. Guest who stay past their scheduled departure time






37. 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






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






39. Standard rate for everyone at a hotel






40. Represents the business travelers






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






42. Revenue earned per available room






43. Ecotourism combined with practical matter for policy makers






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






45. Specific cultural evens and festivals






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






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






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






49. No reservation






50. Registered But Not Assigned