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. Represents the business travelers






2. The individual who verifies and balances guests' accounts






3. All Suite hotels






4. Revenue earned per available room






5. Protects both the guest and employee






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






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






8. A running inventory that automatically updates itself






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






10. ADR x Occupancy=Rev Par






11. Registered But Not Assigned






12. 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






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






14. Employees who train employees






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






16. Hotels have love-hate relationship






17. A system that tracks guest room phone charges






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






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






20. 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






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






22. Courts consider reservations to be legal contracts






23. The average amount each group spends






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






25. Prepare a marketing plan for yourself






26. The number of seats filled on a flight






27. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume






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






29. Guests who leave earlier than expected






30. Star System






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






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






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






34. 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






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






36. (labor costs/net sales)x100






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






38. Bechamel - espagnole - hollandaise - tomato - veloute






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






40. Ecotourism combined with practical matter for policy makers






41. Elaborate or artful cuisine - contemporary cuisine






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






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






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






45. 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)






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






47. Guests who arrive at the hotel one or more days prior to their scheduled reservation date






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






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






50. 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