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. The market share that a business actually receives






2. 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






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






4. Represents the business travelers






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






6. Possible to exceed 100% occupancy






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






8. Protects both the guest and employee






9. Registered But Not Assigned






10. A running inventory that automatically updates itself






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






12. All Suite hotels






13. ADR x Occupancy=Rev Par






14. 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






15. 'of the day'-chefs specials






16. 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






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






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






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






20. No reservation






21. 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






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






23. Tourism with a consience






24. The individual who verifies and balances guests' accounts






25. Requires equal dollar amounts of charge and credits






26. A system that tracks guest room phone charges






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






28. Standard rate for everyone at a hotel






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






30. Bechamel - espagnole - hollandaise - tomato - veloute






31. 10-30% off the rack rate






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






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






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






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






36. Diamond Ratings






37. Represents the leisure travelers and tourists






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






39. Elaborate or artful cuisine - contemporary cuisine






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






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. A specific share or slot of a certain market






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






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






45. Guest who stay past their scheduled departure time






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






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






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






49. Ecotourism combined with practical matter for policy makers






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