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. Specific cultural evens and festivals






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






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






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






5. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






9. 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






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






11. No reservation






12. 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






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






14. Guests who cancel on the day of arrival






15. The airlines






16. 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






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






18. Travel for business purposes






19. American Society of Association Executives






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






21. Courts consider reservations to be legal contracts






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






23. Possible to exceed 100% occupancy






24. Off-the-street






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






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






27. 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






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






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






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






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






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






33. The average amount each group spends






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






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






36. Guest who stay past their scheduled departure time






37. A running inventory that automatically updates itself






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






39. Employees who train employees






40. Revenue earned per available room






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






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






43. Hotels have love-hate relationship






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






45. 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






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






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






48. Represents the business travelers






49. The number of seats filled on a flight






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