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. Travel for business purposes






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






3. The airlines






4. Revenue earned per available room






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






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






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






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






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






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






11. Hotels have love-hate relationship






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






13. Ecotourism combined with practical matter for policy makers






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






15. No reservation






16. 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






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






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






19. (labor costs/net sales)x100






20. 'of the day'-chefs specials






21. Star System






22. Registered But Not Assigned






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






24. Elaborate or artful cuisine - contemporary cuisine






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






26. Some guests with reservations never arrive at the hotel.






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






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






29. Guests who cancel on the day of arrival






30. Specific cultural evens and festivals






31. Employees who train employees






32. A specific share or slot of a certain market






33. Walk-In






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






35. Courts consider reservations to be legal contracts






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






37. 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)






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






39. Bechamel - espagnole - hollandaise - tomato - veloute






40. 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






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






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






43. Represents the leisure travelers and tourists






44. 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






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






46. Possible to exceed 100% occupancy






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






48. Requires equal dollar amounts of charge and credits






49. 10-30% off the rack rate






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