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






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






3. Possible to exceed 100% occupancy






4. 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)






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






6. 10-30% off the rack rate






7. Standard rate for everyone at a hotel






8. Employees who train employees






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






10. 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






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






12. Star System






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






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. Ecotourism combined with practical matter for policy makers






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






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






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






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






20. Guests who leave earlier than expected






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






22. Hotels have love-hate relationship






23. Diamond Ratings






24. 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






25. Guests who cancel on the day of arrival






26. A running inventory that automatically updates itself






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






28. Guest who stay past their scheduled departure time






29. The average amount each group spends






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






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






32. Registered But Not Assigned






33. The individual who verifies and balances guests' accounts






34. Revenue earned per available room






35. Bechamel - espagnole - hollandaise - tomato - veloute






36. The airlines






37. Courts consider reservations to be legal contracts






38. Specific cultural evens and festivals






39. Getting the room at a certain percentage off






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






41. Elaborate or artful cuisine - contemporary cuisine






42. A specific share or slot of a certain market






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






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






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






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






47. American Society of Association Executives






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






49. (labor costs/net sales)x100






50. No reservation