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






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






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






4. The airlines






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






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






7. The number of seats filled on a flight






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






9. Tourism with a consience






10. American Society of Association Executives






11. Getting the room at a certain percentage off






12. Hotels have love-hate relationship






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






14. Courts consider reservations to be legal contracts






15. Specific cultural evens and festivals






16. Requires equal dollar amounts of charge and credits






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






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






19. Ecotourism combined with practical matter for policy makers






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






21. No reservation






22. Revenue earned per available room






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






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






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






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






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






28. Protects both the guest and employee






29. 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






30. The market share that a business actually receives






31. Star System






32. Lowest possible rate - many restrictions






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






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






35. (labor costs/net sales)x100






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






37. The individual who verifies and balances guests' accounts






38. Walk-In






39. Guests who leave earlier than expected






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






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






42. The proliferation of all guest products and services when hotels compete by offering more extensive amenities






43. Employees who train employees






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






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






46. Travel for business purposes






47. 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






48. 'of the day'-chefs specials






49. ADR x Occupancy=Rev Par






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