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 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






2. A running inventory that automatically updates itself






3. Standard rate for everyone at a hotel






4. Requires equal dollar amounts of charge and credits






5. Tourism with a consience






6. ADR x Occupancy=Rev Par






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






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






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






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






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






12. The airlines






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






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






15. The average amount each group spends






16. Ecotourism combined with practical matter for policy makers






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






18. The market share that a business actually receives






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






20. Employees who train employees






21. Off-the-street






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






23. 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






24. (labor costs/net sales)x100






25. 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






26. Possible to exceed 100% occupancy






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






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






29. Represents the business travelers






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






31. Guests who leave earlier than expected






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






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






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






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






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






37. Walk-In






38. Star System






39. Blanket Reservation-800 rooms for five nights - That's 4000 room-nights - At close of convention the hotel only sold 650 rooms for an average of four nights. That's 2 -600 room-nights. - The pick up rate was just 65% (2 -600 room-nights divided by 40






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






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






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






43. Guests who cancel on the day of arrival






44. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






49. Specific cultural evens and festivals






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