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






2. Bechamel - espagnole - hollandaise - tomato - veloute






3. (labor costs/net sales)x100






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






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






6. A system that tracks guest room phone charges






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






8. The number of seats filled on a flight






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






10. Protects both the guest and employee






11. Represents the leisure travelers and tourists






12. Prepare a marketing plan for yourself






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






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






15. 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






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






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






19. Possible to exceed 100% occupancy






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






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






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






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






24. Tourism with a consience






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






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






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






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






29. The average amount each group spends






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






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






32. Diamond Ratings






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






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






35. Guests who cancel on the day of arrival






36. 10-30% off the rack rate






37. 'of the day'-chefs specials






38. Guests who leave earlier than expected






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






40. Travel for family and friends - to see new areas






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






42. Lowest possible rate - many restrictions






43. Hotels have love-hate relationship






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






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






46. A specific share or slot of a certain market






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






48. ADR x Occupancy=Rev Par






49. Off-the-street






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