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 leisure travelers and tourists






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






3. Requires equal dollar amounts of charge and credits






4. Travel for family and friends - to see new areas






5. No reservation






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






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






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






9. The individual who verifies and balances guests' accounts






10. Standard rate for everyone at a hotel






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






12. The average amount each group spends






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






14. A running inventory that automatically updates itself






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






16. Guests who cancel on the day of arrival






17. Specific cultural evens and festivals






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






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






20. 'of the day'-chefs specials






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






22. Tourism with a consience






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






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






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






26. 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






27. Off-the-street






28. Courts consider reservations to be legal contracts






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






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






31. 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






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






33. 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






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






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






36. Registered But Not Assigned






37. A specific share or slot of a certain market






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






39. Revenue earned per available room






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






41. Walk-In






42. ADR x Occupancy=Rev Par






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






45. 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






46. Elaborate or artful cuisine - contemporary cuisine






47. Guest who stay past their scheduled departure time






48. Ecotourism combined with practical matter for policy makers






49. Diamond Ratings






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