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






2. Employees who train employees






3. Hotels have love-hate relationship






4. Specific cultural evens and festivals






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






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






7. Off-the-street






8. Requires equal dollar amounts of charge and credits






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






10. 'of the day'-chefs specials






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






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






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






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






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






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






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






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






19. The number of seats filled on a flight






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






21. 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






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






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






24. A specific share or slot of a certain market






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






26. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






29. Star System






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






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






32. Possible to exceed 100% occupancy






33. 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






34. 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






35. 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)






36. Registered But Not Assigned






37. 10-30% off the rack rate






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






39. A running inventory that automatically updates itself






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






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






42. 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






43. Prepare a marketing plan for yourself






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






45. Guests who leave earlier than expected






46. Travel for business purposes






47. All Suite hotels






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






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






50. Revenue earned per available room