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






2. Represents the business travelers






3. Registered But Not Assigned






4. Employees who train employees






5. 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






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






7. A system that tracks guest room phone charges






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






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






10. Getting the room at a certain percentage off






11. Represents the leisure travelers and tourists






12. Guests who leave earlier than expected






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






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






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






16. Courts consider reservations to be legal contracts






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






18. Tourism with a consience






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






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






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






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






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






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






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






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






27. No reservation






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






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






30. Lowest possible rate - many restrictions






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






32. 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






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






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






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






36. 10-30% off the rack rate






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






38. Standard rate for everyone at a hotel






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






40. Diamond Ratings






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






42. A running inventory that automatically updates itself






43. Possible to exceed 100% occupancy






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






45. Travel for business purposes






46. Revenue earned per available room






47. Star System






48. Bechamel - espagnole - hollandaise - tomato - veloute






49. Walk-In






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