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Hotel Operations - 2

Subject : hospitality
Instructions:
  • Answer 50 questions in 15 minutes. 2 minutes extra for reading the instructions.
  • 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. Used at zoos - keeps special needs of one time visitors and includes local specialties






2. Walk-In






3. Travel for business purposes






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






5. All Suite hotels






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. Ecotourism combined with practical matter for policy makers






8. Lowest possible rate - many restrictions






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






10. Registered But Not Assigned






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






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






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






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






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






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






17. No reservation






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






19. 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






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






21. Bechamel - espagnole - hollandaise - tomato - veloute






22. The airlines






23. American Society of Association Executives






24. 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






25. The number of seats filled on a flight






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






27. Guest who stay past their scheduled departure time






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






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






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






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






32. Guests who leave earlier than expected






33. A specific share or slot of a certain market






34. Revenue earned per available room






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






36. A system that tracks guest room phone charges






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






38. Possible to exceed 100% occupancy






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






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






41. Employees who train employees






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






43. Represents the leisure travelers and tourists






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






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






46. Prepare a marketing plan for yourself






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






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






49. 'of the day'-chefs specials






50. Represents the business travelers






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