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. 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






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






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






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






5. No reservation






6. 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






7. Registered But Not Assigned






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






9. The market share that a business actually receives






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






11. Getting the room at a certain percentage off






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






13. Represents the business travelers






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






15. The number of seats filled on a flight






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






17. Tourism with a consience






18. Lowest possible rate - many restrictions






19. Courts consider reservations to be legal contracts






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






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






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






23. Represents the leisure travelers and tourists






24. Prepare a marketing plan for yourself






25. 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)






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






27. A specific share or slot of a certain market






28. Off-the-street






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






30. The airlines






31. Revenue earned per available room






32. Standard rate for everyone at a hotel






33. The individual who verifies and balances guests' accounts






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






35. Hotels have love-hate relationship






36. A running inventory that automatically updates itself






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






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






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






40. Walk-In






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






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






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






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






45. Requires equal dollar amounts of charge and credits






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






47. A system that tracks guest room phone charges






48. Bechamel - espagnole - hollandaise - tomato - veloute






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






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