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. Elaborate or artful cuisine - contemporary cuisine






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






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






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






5. (labor costs/net sales)x100






6. 'of the day'-chefs specials






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






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






9. 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






10. No reservation






11. Guest who stay past their scheduled departure time






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






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






14. Star System






15. Employees who train employees






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






17. All Suite hotels






18. Hotels have love-hate relationship






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






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






21. Ecotourism combined with practical matter for policy makers






22. Off-the-street






23. Registered But Not Assigned






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






25. The airlines






26. Getting the room at a certain percentage off






27. Courts consider reservations to be legal contracts






28. Represents the business travelers






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






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






31. A specific share or slot of a certain market






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






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






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






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






36. American Society of Association Executives






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






38. 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






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






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






41. The number of seats filled on a flight






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






43. Specific cultural evens and festivals






44. Represents the leisure travelers and tourists






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






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






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






48. Diamond Ratings






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






50. A running inventory that automatically updates itself