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






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






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






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






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






6. A running inventory that automatically updates itself






7. Specific cultural evens and festivals






8. 10-30% off the rack rate






9. Represents the leisure travelers and tourists






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






11. American Society of Association Executives






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






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






14. Hotels have love-hate relationship






15. Possible to exceed 100% occupancy






16. 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






17. The airlines






18. Courts consider reservations to be legal contracts






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






20. ADR x Occupancy=Rev Par






21. A specific share or slot of a certain market






22. A system that tracks guest room phone charges






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






24. Diamond Ratings






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






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






27. Registered But Not Assigned






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






29. Bechamel - espagnole - hollandaise - tomato - veloute






30. Walk-In






31. The average amount each group spends






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






33. 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






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






35. Requires equal dollar amounts of charge and credits






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






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






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






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






40. Elaborate or artful cuisine - contemporary cuisine






41. Employees who train employees






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






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






44. All Suite hotels






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






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






47. 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






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






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






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