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






3. Requires equal dollar amounts of charge and credits






4. Walk-In






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






6. 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






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






8. (labor costs/net sales)x100






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






10. The market share that a business actually receives






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






12. Elaborate or artful cuisine - contemporary cuisine






13. No reservation






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






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






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






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






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






19. All Suite hotels






20. The average amount each group spends






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






22. 10-30% off the rack rate






23. The number of seats filled on a flight






24. 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






25. Registered But Not Assigned






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






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






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






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






30. Guest who stay past their scheduled departure time






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






32. Employees who train employees






33. The individual who verifies and balances guests' accounts






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






35. Possible to exceed 100% occupancy






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






37. Ecotourism combined with practical matter for policy makers






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






39. Guests who leave earlier than expected






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






41. Prepare a marketing plan for yourself






42. Bechamel - espagnole - hollandaise - tomato - veloute






43. Travel for business purposes






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






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






46. Off-the-street






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






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






49. Represents the leisure travelers and tourists






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