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






2. Courts consider reservations to be legal contracts






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






4. A running inventory that automatically updates itself






5. 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






6. Hotels have love-hate relationship






7. American Society of Association Executives






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






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






10. A specific share or slot of a certain market






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






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






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






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






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






17. Diamond Ratings






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






19. 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






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






21. Getting the room at a certain percentage off






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






23. 10-30% off the rack rate






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






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






26. Registered But Not Assigned






27. Revenue earned per available room






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






29. Tourism with a consience






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






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






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






33. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






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






35. 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






36. The average amount each group spends






37. Guest who stay past their scheduled departure time






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






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. Represents the business travelers






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






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






43. Requires equal dollar amounts of charge and credits






44. The market share that a business actually receives






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






46. Specific cultural evens and festivals






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






48. Prepare a marketing plan for yourself






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






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