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. Protects both the guest and employee






2. Represents the leisure travelers and tourists






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






4. 10-30% off the rack rate






5. (labor costs/net sales)x100






6. Courts consider reservations to be legal contracts






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






8. 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)






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






10. Specific cultural evens and festivals






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






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






13. 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






14. Bechamel - espagnole - hollandaise - tomato - veloute






15. Guest who stay past their scheduled departure time






16. Diamond Ratings






17. A specific share or slot of a certain market






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






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






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






21. Elaborate or artful cuisine - contemporary cuisine






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






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






24. The number of seats filled on a flight






25. Walk-In






26. There is no relationship between the number of city-ledger accounts and the number of occupied rooms






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






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






29. A running inventory that automatically updates itself






30. A plan to maximize guest and property safety in the event of a disaster






31. The airlines






32. 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






33. American Society of Association Executives






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






35. Getting the room at a certain percentage off






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






37. No reservation






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






39. Represents the business travelers






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






41. Hotels have love-hate relationship






42. Registered But Not Assigned






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






44. The individual who verifies and balances guests' accounts






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






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






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






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






49. Tourism with a consience






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