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 mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






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






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






4. The number of seats filled on a flight






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






6. All Suite hotels






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






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






9. Represents the leisure travelers and tourists






10. The individual who verifies and balances guests' accounts






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






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






13. Guests who cancel on the day of arrival






14. Elaborate or artful cuisine - contemporary cuisine






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






16. 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






17. Employees who train employees






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






19. 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






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






21. Tourism with a consience






22. Represents the business travelers






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






24. A specific share or slot of a certain market






25. 10-30% off the rack rate






26. 'of the day'-chefs specials






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






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






29. Lower than corporate rate - used when booking association business






30. Courts consider reservations to be legal contracts






31. American Society of Association Executives






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






33. ADR x Occupancy=Rev Par






34. 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






35. Getting the room at a certain percentage off






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






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






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






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






40. A running inventory that automatically updates itself






41. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






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






43. Protects both the guest and employee






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






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. The market share that a business actually receives






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






48. Prepare a marketing plan for yourself






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






50. (labor costs/net sales)x100