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 airlines






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






3. Protects both the guest and employee






4. A specific share or slot of a certain market






5. The number of seats filled on a flight






6. (labor costs/net sales)x100






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






8. 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






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






10. Prepare a marketing plan for yourself






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






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






13. Tourism with a consience






14. The average amount each group spends






15. Possible to exceed 100% occupancy






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






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






18. 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






19. Lowest possible rate - many restrictions






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






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






22. Registered But Not Assigned






23. Walk-In






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






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






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






27. 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






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






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






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






31. Employees who train employees






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






33. Off-the-street






34. Getting the room at a certain percentage off






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






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






37. Requires equal dollar amounts of charge and credits






38. Guests who cancel on the day of arrival






39. ADR x Occupancy=Rev Par






40. The market share that a business actually receives






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






42. Represents the leisure travelers and tourists






43. Travel for business purposes






44. Revenue earned per available room






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






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






47. No reservation






48. A system that tracks guest room phone charges






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






50. Guest who stay past their scheduled departure time