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. Employees who train employees






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






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






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






5. 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






6. The market share that a business actually receives






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






8. 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






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






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






11. A client whose company has established credit with a particular hotel. charges are posted to the city ledger and accounts are sent once or twice monthly






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






13. Bechamel - espagnole - hollandaise - tomato - veloute






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






15. Travel for business purposes






16. Possible to exceed 100% occupancy






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






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






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






20. Specific cultural evens and festivals






21. 'of the day'-chefs specials






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






23. The airlines






24. ADR x Occupancy=Rev Par






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






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






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






28. Walk-In






29. Registered But Not Assigned






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






31. The number of seats filled on a flight






32. A system that tracks guest room phone charges






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






34. All Suite hotels






35. Getting the room at a certain percentage off






36. Protects both the guest and employee






37. Tourism with a consience






38. Prepare a marketing plan for yourself






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






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






41. 10-30% off the rack rate






42. Guests who cancel on the day of arrival






43. 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)






44. A specific share or slot of a certain market






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






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






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






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






49. Represents the leisure travelers and tourists






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