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. Ecotourism combined with practical matter for policy makers






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






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






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






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






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






7. 10-30% off the rack rate






8. The number of seats filled on a flight






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






10. Specific cultural evens and festivals






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






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






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






14. 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






15. 'of the day'-chefs specials






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






17. American Society of Association Executives






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






19. Guest who stay past their scheduled departure time






20. The airlines






21. Walk-In






22. Standard rate for everyone at a hotel






23. 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)






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






25. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






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






27. Requires equal dollar amounts of charge and credits






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






29. No reservation






30. Elaborate or artful cuisine - contemporary cuisine






31. Hotels have love-hate relationship






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






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






34. Customer information - collected during the normal flow of the room reservation - can be stored in this - manipulated - and used for marketing and guest service/recognition purposes






35. A running inventory that automatically updates itself






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






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






38. Getting the room at a certain percentage off






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






40. (labor costs/net sales)x100






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






42. Guests who leave earlier than expected






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






44. All Suite hotels






45. Protects both the guest and employee






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






47. Bechamel - espagnole - hollandaise - tomato - veloute






48. A system that tracks guest room phone charges






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






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