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. Courts consider reservations to be legal contracts






2. Hotels have love-hate relationship






3. Registered But Not Assigned






4. The average amount each group spends






5. Lowest possible rate - many restrictions






6. 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






7. Tourism with a consience






8. A system that tracks guest room phone charges






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






10. The airlines






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






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






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






14. Elaborate or artful cuisine - contemporary cuisine






15. Requires equal dollar amounts of charge and credits






16. Employees who train employees






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






18. Represents the business travelers






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






20. 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






21. Guest who stay past their scheduled departure time






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






23. Protects both the guest and employee






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






25. Star System






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






27. Standard rate for everyone at a hotel






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






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






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






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






32. Revenue earned per available room






33. Getting the room at a certain percentage off






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






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






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






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






38. Represents the leisure travelers and tourists






39. Off-the-street






40. The market share that a business actually receives






41. The number of seats filled on a flight






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






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






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






45. Diamond Ratings






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






47. 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)






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






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






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