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. Lower than corporate rate - used when booking association business






2. Guest who stay past their scheduled departure time






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






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






5. Lowest possible rate - many restrictions






6. 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






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






8. A running inventory that automatically updates itself






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






10. Guests who cancel on the day of arrival






11. Specific cultural evens and festivals






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






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






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






15. Off-the-street






16. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






19. The market share that a business actually receives






20. Prepare a marketing plan for yourself






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






22. (labor costs/net sales)x100






23. The individual who verifies and balances guests' accounts






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






25. The number of seats filled on a flight






26. Getting the room at a certain percentage off






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. 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






29. Possible to exceed 100% occupancy






30. A specific share or slot of a certain market






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






32. Standard rate for everyone at a hotel






33. 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






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






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






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






37. Protects both the guest and employee






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






39. Hotels have love-hate relationship






40. American Society of Association Executives






41. 'of the day'-chefs specials






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






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






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






45. Elaborate or artful cuisine - contemporary cuisine






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






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






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






49. 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






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