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. Standard rate for everyone at a hotel






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






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






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






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






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






7. A running inventory that automatically updates itself






8. Walk-In






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






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






11. Ecotourism combined with practical matter for policy makers






12. All Suite hotels






13. Elaborate or artful cuisine - contemporary cuisine






14. 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






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






16. Guests who cancel on the day of arrival






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






18. 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






19. 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






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






21. Requires equal dollar amounts of charge and credits






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






23. ADR x Occupancy=Rev Par






24. Represents the business travelers






25. Employees who train employees






26. Prepare a marketing plan for yourself






27. Guest who stay past their scheduled departure time






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






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






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






31. The average amount each group spends






32. The individual who verifies and balances guests' accounts






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






34. Specific cultural evens and festivals






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






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






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






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






39. Revenue earned per available room






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






41. Courts consider reservations to be legal contracts






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






43. No reservation






44. 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






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






46. Hotels have love-hate relationship






47. Possible to exceed 100% occupancy






48. Off-the-street






49. 10-30% off the rack rate






50. Getting the room at a certain percentage off