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






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






3. 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






4. Elaborate or artful cuisine - contemporary cuisine






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






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






7. Represents the leisure travelers and tourists






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






9. A specific share or slot of a certain market






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






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






12. Ecotourism combined with practical matter for policy makers






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






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






15. (labor costs/net sales)x100






16. Protects both the guest and employee






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






18. The individual who verifies and balances guests' accounts






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






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






21. Specific cultural evens and festivals






22. Bechamel - espagnole - hollandaise - tomato - veloute






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






24. Tourism with a consience






25. The market share that a business actually receives






26. No reservation






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






28. American Society of Association Executives






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






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






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






32. Off-the-street






33. Represents the business travelers






34. Guests who leave earlier than expected






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






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






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






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






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






40. The airlines






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






42. All Suite hotels






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






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






45. Registered But Not Assigned






46. The number of seats filled on a flight






47. 'of the day'-chefs specials






48. 10-30% off the rack rate






49. 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






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