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. Getting the room at a certain percentage off






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






3. Specific cultural evens and festivals






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






5. Requires equal dollar amounts of charge and credits






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






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






8. Represents the business travelers






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






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






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






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






13. No reservation






14. Protects both the guest and employee






15. The airlines






16. A system that tracks guest room phone charges






17. Rooms available for occupancy may be closed the next day






18. 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






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






20. (labor costs/net sales)x100






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






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






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






24. 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)






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






26. Tourism with a consience






27. Prepare a marketing plan for yourself






28. Guests who cancel on the day of arrival






29. The market share that a business actually receives






30. 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






31. 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






32. Travel for business purposes






33. A specific share or slot of a certain market






34. 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






35. Guest who stay past their scheduled departure time






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






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






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






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






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






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






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






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






44. The average amount each group spends






45. Bechamel - espagnole - hollandaise - tomato - veloute






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






47. Off-the-street






48. Diamond Ratings






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






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