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. Is mostly related to location and size of the facility






2. The average amount each group spends






3. Bechamel - espagnole - hollandaise - tomato - veloute






4. A specific share or slot of a certain market






5. Represents the business travelers






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






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






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






9. 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






10. The airlines






11. Requires equal dollar amounts of charge and credits






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






13. Off-the-street






14. Getting the room at a certain percentage off






15. 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






16. A system that tracks guest room phone charges






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






18. (labor costs/net sales)x100






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






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






21. Hotels have love-hate relationship






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






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






24. Travel for business purposes






25. American Society of Association Executives






26. Guest who stay past their scheduled departure time






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






28. Revenue earned per available room






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






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






31. Registered But Not Assigned






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






33. Possible to exceed 100% occupancy






34. Star System






35. Diamond Ratings






36. Standard rate for everyone at a hotel






37. Protects both the guest and employee






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






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






40. Ecotourism combined with practical matter for policy makers






41. 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






42. The number of seats filled on a flight






43. 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






44. ADR x Occupancy=Rev Par






45. Specific cultural evens and festivals






46. Tourism with a consience






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






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






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






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