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. 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






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






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






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






5. Represents the leisure travelers and tourists






6. Registered But Not Assigned






7. Getting the room at a certain percentage off






8. 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






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






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






11. ADR x Occupancy=Rev Par






12. Prepare a marketing plan for yourself






13. 10-30% off the rack rate






14. 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






15. The number of seats filled on a flight






16. Possible to exceed 100% occupancy






17. Walk-In






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






19. Tourism with a consience






20. Lowest possible rate - many restrictions






21. Travel for business purposes






22. Guests who cancel on the day of arrival






23. Diamond Ratings






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






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






26. Star System






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






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






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






30. Off-the-street






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






32. Bechamel - espagnole - hollandaise - tomato - veloute






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






34. Guest who stay past their scheduled departure time






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






36. 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






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






38. Courts consider reservations to be legal contracts






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






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






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






42. A system that tracks guest room phone charges






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






44. All Suite hotels






45. A running inventory that automatically updates itself






46. American Society of Association Executives






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






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






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






50. 'of the day'-chefs specials