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. Protects both the guest and employee






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






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






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






5. A system that tracks guest room phone charges






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






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






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






9. Registered But Not Assigned






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






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






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






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






14. Possible to exceed 100% occupancy






15. Guests who leave earlier than expected






16. 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






17. Travel for business purposes






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






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






20. Lowest possible rate - many restrictions






21. 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






22. A specific share or slot of a certain market






23. No reservation






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






25. Prepare a marketing plan for yourself






26. Bechamel - espagnole - hollandaise - tomato - veloute






27. The individual who verifies and balances guests' accounts






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






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






30. Off-the-street






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






32. 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






33. Courts consider reservations to be legal contracts






34. 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






35. 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






36. American Society of Association Executives






37. Requires equal dollar amounts of charge and credits






38. The airlines






39. Standard rate for everyone at a hotel






40. The proliferation of all guest products and services when hotels compete by offering more extensive amenities






41. (labor costs/net sales)x100






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






43. Represents the leisure travelers and tourists






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






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






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






47. Employees who train employees






48. Diamond Ratings






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






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