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






2. The number of seats filled on a flight






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






4. A specific share or slot of a certain market






5. 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






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






7. 10-30% off the rack rate






8. 'of the day'-chefs specials






9. Off-the-street






10. Getting the room at a certain percentage off






11. Requires equal dollar amounts of charge and credits






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






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






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






15. The airlines






16. The average amount each group spends






17. Lowest possible rate - many restrictions






18. The market share that a business actually receives






19. Employees who train employees






20. Guests who cancel on the day of arrival






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






22. 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






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. Rooms available for occupancy may be closed the next day






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






26. Represents the leisure travelers and tourists






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






28. Tourism with a consience






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






30. Courts consider reservations to be legal contracts






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






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






33. Travel for business purposes






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






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






36. Bechamel - espagnole - hollandaise - tomato - veloute






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






38. 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






39. Ecotourism combined with practical matter for policy makers






40. Prepare a marketing plan for yourself






41. A plan to maximize guest and property safety in the event of a disaster






42. A system that tracks guest room phone charges






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






44. Walk-In






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






46. (labor costs/net sales)x100






47. 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






48. All Suite hotels






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






50. Elaborate or artful cuisine - contemporary cuisine