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. Following a worker to learn about his or her job






2. Lowest possible rate - many restrictions






3. ADR x Occupancy=Rev Par






4. Hotels have love-hate relationship






5. A plan to maximize guest and property safety in the event of a disaster






6. The market share that a business actually receives






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






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






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






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






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






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






13. Guests who leave earlier than expected






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






15. Tourism with a consience






16. A specific share or slot of a certain market






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






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






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






21. Represents the business travelers






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






23. Elaborate or artful cuisine - contemporary cuisine






24. The average amount each group spends






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






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






27. Ecotourism combined with practical matter for policy makers






28. A system that tracks guest room phone charges






29. Specific cultural evens and festivals






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






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






32. The individual who verifies and balances guests' accounts






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






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






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






36. Prepare a marketing plan for yourself






37. Guest who stay past their scheduled departure time






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






39. 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)






40. A running inventory that automatically updates itself






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






42. Getting the room at a certain percentage off






43. 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






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






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






46. Guests who cancel on the day of arrival






47. 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






48. Travel for business purposes






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






50. Employees who train employees