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. Represents the business travelers






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






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






4. Off-the-street






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






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






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






8. 'of the day'-chefs specials






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






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






11. A specific share or slot of a certain market






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






13. The average amount each group spends






14. 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






15. Guests who leave earlier than expected






16. Tourism with a consience






17. Guests who cancel on the day of arrival






18. Possible to exceed 100% occupancy






19. 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






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






21. Is mostly related to location and size of the facility






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






23. Walk-In






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






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






26. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






29. Courts consider reservations to be legal contracts






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






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






32. ADR x Occupancy=Rev Par






33. 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)






34. (labor costs/net sales)x100






35. Prepare a marketing plan for yourself






36. Star System






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






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






39. Protects both the guest and employee






40. American Society of Association Executives






41. Revenue earned per available room






42. Elaborate or artful cuisine - contemporary cuisine






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






44. The market share that a business actually receives






45. Ecotourism combined with practical matter for policy makers






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






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






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






49. 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






50. All Suite hotels







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests