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 specific share or slot of a certain market






2. 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






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






4. Star System






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






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






7. Standard rate for everyone at a hotel






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






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






10. Specific cultural evens and festivals






11. The airlines






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






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






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






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






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






17. Courts consider reservations to be legal contracts






18. Hotels have love-hate relationship






19. Elaborate or artful cuisine - contemporary cuisine






20. 'of the day'-chefs specials






21. Walk-In






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






23. Travel for business purposes






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






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






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






27. Registered But Not Assigned






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






29. Possible to exceed 100% occupancy






30. Bechamel - espagnole - hollandaise - tomato - veloute






31. Guests who leave earlier than expected






32. Getting the room at a certain percentage off






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






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






35. 10-30% off the rack rate






36. Diamond Ratings






37. The market share that a business actually receives






38. Guests who cancel on the day of arrival






39. A running inventory that automatically updates itself






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






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






42. 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)






43. 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






44. Employees who train employees






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






46. Protects both the guest and employee






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






48. (labor costs/net sales)x100






49. ADR x Occupancy=Rev Par






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