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 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






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






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






4. Specific cultural evens and festivals






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






6. 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






7. Courts consider reservations to be legal contracts






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






9. 10-30% off the rack rate






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






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






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






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






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






15. Prepare a marketing plan for yourself






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






17. The average amount each group spends






18. A running inventory that automatically updates itself






19. Represents the business travelers






20. Bechamel - espagnole - hollandaise - tomato - veloute






21. A specific share or slot of a certain market






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






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






24. Represents the leisure travelers and tourists






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






26. Getting the room at a certain percentage off






27. No reservation






28. Star System






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






30. ADR x Occupancy=Rev Par






31. Off-the-street






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






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






34. Ecotourism combined with practical matter for policy makers






35. 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






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






37. 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






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






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. Revenue earned per available room






41. Guest who stay past their scheduled departure time






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






43. Guests who leave earlier than expected






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






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






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






47. Possible to exceed 100% occupancy






48. Registered But Not Assigned






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






50. Travel for business purposes