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






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






3. No reservation






4. Off-the-street






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






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






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






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






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






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






11. Walk-In






12. 10-30% off the rack rate






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






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






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






16. Bechamel - espagnole - hollandaise - tomato - veloute






17. Possible to exceed 100% occupancy






18. The average amount each group spends






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






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






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






22. Revenue earned per available room






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






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






25. Represents the business travelers






26. Registered But Not Assigned






27. Standard rate for everyone at a hotel






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






29. Diamond Ratings






30. Employees who train employees






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






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






33. Travel for business purposes






34. A running inventory that automatically updates itself






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






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






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






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






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






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






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






42. The number of seats filled on a flight






43. Hotels have love-hate relationship






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






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






46. 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






47. Guests who leave earlier than expected






48. American Society of Association Executives






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






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