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






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






3. 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






4. Possible to exceed 100% occupancy






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






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






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






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






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






10. Guest who stay past their scheduled departure time






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






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






13. Diamond Ratings






14. A system that tracks guest room phone charges






15. Off-the-street






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






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






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






19. Revenue earned per available room






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






21. 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






22. Requires equal dollar amounts of charge and credits






23. 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






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






25. Hotels have love-hate relationship






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






27. 'of the day'-chefs specials






28. The individual who verifies and balances guests' accounts






29. 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






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






31. ADR x Occupancy=Rev Par






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






33. 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)






34. Guests who leave earlier than expected






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






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






37. 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






38. Guests who cancel on the day of arrival






39. Represents the business travelers






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






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






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






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






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






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






46. A specific share or slot of a certain market






47. Employees who train employees






48. Tourism with a consience






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






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