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 market share based on each business receiving an equal share of the market






2. Guest who stay past their scheduled departure time






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






4. (labor costs/net sales)x100






5. 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






6. Revenue earned per available room






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






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






9. Off-the-street






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






11. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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. Following a worker to learn about his or her job






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






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






18. Travel for business purposes






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






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






21. 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






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






23. Star System






24. Tourism with a consience






25. The individual who verifies and balances guests' accounts






26. The average amount each group spends






27. Guests who cancel on the day of arrival






28. No reservation






29. Hotels have love-hate relationship






30. Prepare a marketing plan for yourself






31. ADR x Occupancy=Rev Par






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






33. Diamond Ratings






34. A specific share or slot of a certain market






35. Standard rate for everyone at a hotel






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






37. Employees who train employees






38. Represents the leisure travelers and tourists






39. A running inventory that automatically updates itself






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






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






42. Registered But Not Assigned






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






44. The number of seats filled on a flight






45. Represents the business travelers






46. Elaborate or artful cuisine - contemporary cuisine






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






48. Lowest possible rate - many restrictions






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






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






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