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






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






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






4. Protects both the guest and employee






5. A running inventory that automatically updates itself






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






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






8. Guests who leave earlier than expected






9. Employees who train employees






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






11. 10-30% off the rack rate






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






13. 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)






14. The individual who verifies and balances guests' accounts






15. Specific cultural evens and festivals






16. Courts consider reservations to be legal contracts






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






18. Standard rate for everyone at a hotel






19. 'of the day'-chefs specials






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






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






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






23. Prepare a marketing plan for yourself






24. American Society of Association Executives






25. (labor costs/net sales)x100






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






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






28. No reservation






29. Off-the-street






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






31. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






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






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






37. The market share that a business actually receives






38. Guests who cancel on the day of arrival






39. Represents the business travelers






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






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






42. A system that tracks guest room phone charges






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






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






45. Possible to exceed 100% occupancy






46. Star System






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






48. 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






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






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






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