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 system that tracks guest room phone charges






2. Elaborate or artful cuisine - contemporary cuisine






3. Ecotourism combined with practical matter for policy makers






4. Employees who train employees






5. A running inventory that automatically updates itself






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






7. Off-the-street






8. The individual who verifies and balances guests' accounts






9. 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






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






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






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






13. Represents the leisure travelers and tourists






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






15. Hotels have love-hate relationship






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






17. Walk-In






18. Enables passengers to travel from one smaller city to another smaller city






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






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






21. Getting the room at a certain percentage off






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






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






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






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






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






27. 10-30% off the rack rate






28. Guests who leave earlier than expected






29. Prepare a marketing plan for yourself






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






31. Represents the business travelers






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






33. (labor costs/net sales)x100






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






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






36. American Society of Association Executives






37. Tourism with a consience






38. 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






39. The average amount each group spends






40. Possible to exceed 100% occupancy






41. All Suite hotels






42. Revenue earned per available room






43. The number of seats filled on a flight






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






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






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






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






48. Blanket Reservation-800 rooms for five nights - That's 4000 room-nights - At close of convention the hotel only sold 650 rooms for an average of four nights. That's 2 -600 room-nights. - The pick up rate was just 65% (2 -600 room-nights divided by 40






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






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