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. Some guests with reservations never arrive at the hotel.






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






3. Guests who leave earlier than expected






4. Prepare a marketing plan for yourself






5. Elaborate or artful cuisine - contemporary cuisine






6. 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






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






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






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






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






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






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






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






14. A running inventory that automatically updates itself






15. Registered But Not Assigned






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






17. Protects both the guest and employee






18. Guests who cancel on the day of arrival






19. The individual who verifies and balances guests' accounts






20. Bechamel - espagnole - hollandaise - tomato - veloute






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






22. Specific cultural evens and festivals






23. 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






24. (labor costs/net sales)x100






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






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






27. Getting the room at a certain percentage off






28. 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






29. 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






30. American Society of Association Executives






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






32. Walk-In






33. Revenue earned per available room






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






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






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






37. Off-the-street






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






39. Possible to exceed 100% occupancy






40. All Suite hotels






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






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






43. A system that tracks guest room phone charges






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






45. No reservation






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






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






48. 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






49. Requires equal dollar amounts of charge and credits






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