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 number of seats filled on a flight






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






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






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






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






6. Tourism with a consience






7. Diamond Ratings






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






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






10. Represents the business travelers






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






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






13. Revenue earned per available room






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






15. Represents the leisure travelers and tourists






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






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






18. Guest who stay past their scheduled departure time






19. Bechamel - espagnole - hollandaise - tomato - veloute






20. Star System






21. 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






22. 'of the day'-chefs specials






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






24. No reservation






25. Protects both the guest and employee






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






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






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






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






30. Guests who leave earlier than expected






31. ADR x Occupancy=Rev Par






32. The airlines






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






34. 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






35. 10-30% off the rack rate






36. A system that tracks guest room phone charges






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






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






39. Requires equal dollar amounts of charge and credits






40. Getting the room at a certain percentage off






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






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






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






44. The market share that a business actually receives






45. Elaborate or artful cuisine - contemporary cuisine






46. Travel for business purposes






47. Ecotourism combined with practical matter for policy makers






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






49. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system






50. 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