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






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






3. The number of seats filled on a flight






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






5. Off-the-street






6. (labor costs/net sales)x100






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






8. Getting the room at a certain percentage off






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






10. Tourism with a consience






11. Guests who cancel on the day of arrival






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






13. The average amount each group spends






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






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






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






17. Star System






18. A system that tracks guest room phone charges






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






20. Employees who train employees






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






22. The individual who verifies and balances guests' accounts






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






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






26. A running inventory that automatically updates itself






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






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






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






30. 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






31. Travel for business purposes






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






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






34. Revenue earned per available room






35. All Suite hotels






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






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






38. Specific cultural evens and festivals






39. Guests who leave earlier than expected






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






41. A specific share or slot of a certain market






42. Walk-In






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






44. 'of the day'-chefs specials






45. Bechamel - espagnole - hollandaise - tomato - veloute






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






47. Standard rate for everyone at a hotel






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






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






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