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






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






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






4. Bechamel - espagnole - hollandaise - tomato - veloute






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






6. The individual who verifies and balances guests' accounts






7. 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






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






9. Employees who train employees






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






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






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






13. 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






14. 10-30% off the rack rate






15. Requires equal dollar amounts of charge and credits






16. Used at zoos - keeps special needs of one time visitors and includes local specialties






17. Off-the-street






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






19. Registered But Not Assigned






20. Lowest possible rate - many restrictions






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






22. The market share that a business actually receives






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






24. Elaborate or artful cuisine - contemporary cuisine






25. Ecotourism combined with practical matter for policy makers






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






27. Specific cultural evens and festivals






28. A specific share or slot of a certain market






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






30. Standard rate for everyone at a hotel






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






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






33. All Suite hotels






34. 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






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






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






37. 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






38. American Society of Association Executives






39. Guests who cancel on the day of arrival






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






41. Hotels have love-hate relationship






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






43. Revenue earned per available room






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






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






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






47. The number of seats filled on a flight






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






49. Protects both the guest and employee






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