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. From the hours of 3:30 pm to 11:30 pm






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






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






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






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






6. 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






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






8. Prepare a marketing plan for yourself






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






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






11. All Suite hotels






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






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






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






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






16. Elaborate or artful cuisine - contemporary cuisine






17. 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






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






19. Registered But Not Assigned






20. Protects both the guest and employee






21. ADR x Occupancy=Rev Par






22. (labor costs/net sales)x100






23. The market share that a business actually receives






24. The average amount each group spends






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






26. A system that tracks guest room phone charges






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






28. 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






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






30. Employees who train employees






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






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






33. Represents the leisure travelers and tourists






34. Ecotourism combined with practical matter for policy makers






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






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






37. Tourism with a consience






38. A running inventory that automatically updates itself






39. Guests who cancel on the day of arrival






40. 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






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






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






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






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






45. Guest who stay past their scheduled departure time






46. Travel for business purposes






47. 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






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






49. Requires equal dollar amounts of charge and credits






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