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






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






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






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






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






6. Represents the leisure travelers and tourists






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






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






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






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






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






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






13. 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






14. Standard rate for everyone at a hotel






15. 'of the day'-chefs specials






16. The average amount each group spends






17. The market share that a business actually receives






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






19. Guest who stay past their scheduled departure time






20. Requires equal dollar amounts of charge and credits






21. No reservation






22. A specific share or slot of a certain market






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






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






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






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






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






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






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






30. 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






31. Courts consider reservations to be legal contracts






32. Off-the-street






33. A running inventory that automatically updates itself






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






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






36. Guests who cancel on the day of arrival






37. The airlines






38. Revenue earned per available room






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






40. Getting the room at a certain percentage off






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






42. (labor costs/net sales)x100






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






44. A system that tracks guest room phone charges






45. 10-30% off the rack rate






46. Prepare a marketing plan for yourself






47. Guests who leave earlier than expected






48. The number of seats filled on a flight






49. Represents the business travelers






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