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. Guests who leave earlier than expected






2. Possible to exceed 100% occupancy






3. Prepare a marketing plan for yourself






4. Represents the business travelers






5. American Society of Association Executives






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






7. No reservation






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






9. Bechamel - espagnole - hollandaise - tomato - veloute






10. 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






11. Tourism with a consience






12. Represents the leisure travelers and tourists






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






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






15. 10-30% off the rack rate






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






17. Star System






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






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






20. The number of seats filled on a flight






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






22. Standard rate for everyone at a hotel






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






24. 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






25. Ecotourism combined with practical matter for policy makers






26. The market share that a business actually receives






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






28. Getting the room at a certain percentage off






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






30. 'of the day'-chefs specials






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






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






33. Courts consider reservations to be legal contracts






34. ADR x Occupancy=Rev Par






35. Employees who train employees






36. Specific cultural evens and festivals






37. Guest who stay past their scheduled departure time






38. Guests who cancel on the day of arrival






39. Protects both the guest and employee






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






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






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






43. 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






44. A running inventory that automatically updates itself






45. 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






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






47. Elaborate or artful cuisine - contemporary cuisine






48. All Suite hotels






49. Walk-In






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