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. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






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






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






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






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






9. Off-the-street






10. The market share that a business actually receives






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






12. Guests who leave earlier than expected






13. Represents the business travelers






14. All Suite hotels






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






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






17. ADR x Occupancy=Rev Par






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






19. 'of the day'-chefs specials






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






21. Getting the room at a certain percentage off






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






23. The number of seats filled on a flight






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






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






26. Elaborate or artful cuisine - contemporary cuisine






27. Lowest possible rate - many restrictions






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






29. Guest who stay past their scheduled departure time






30. Standard rate for everyone at a hotel






31. 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






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






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






34. 10-30% off the rack rate






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






36. No reservation






37. Represents the leisure travelers and tourists






38. Requires equal dollar amounts of charge and credits






39. A specific share or slot of a certain market






40. Travel for business purposes






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






42. A system that tracks guest room phone charges






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






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






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






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






47. (labor costs/net sales)x100






48. Courts consider reservations to be legal contracts






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






50. The average amount each group spends