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






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






3. 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






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






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






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






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






8. Star System






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






10. 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






11. Employees who train employees






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






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






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






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






16. Specific cultural evens and festivals






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






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






19. The average amount each group spends






20. A running inventory that automatically updates itself






21. Tourism with a consience






22. Guests who leave earlier than expected






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






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






25. Travel for business purposes






26. Every connecting room adjoins - but not every adjoining room connects






27. 10-30% off the rack rate






28. Registered But Not Assigned






29. All Suite hotels






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






31. Possible to exceed 100% occupancy






32. The number of seats filled on a flight






33. Lowest possible rate - many restrictions






34. The market share that a business actually receives






35. Represents the business travelers






36. 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






37. Prepare a marketing plan for yourself






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






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






40. 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






41. Guest who stay past their scheduled departure time






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






43. Represents the leisure travelers and tourists






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






45. Elaborate or artful cuisine - contemporary cuisine






46. Walk-In






47. The airlines






48. Courts consider reservations to be legal contracts






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






50. A specific share or slot of a certain market