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. 10-30% off the rack rate






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






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






4. The average amount each group spends






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






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






7. Possible to exceed 100% occupancy






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






9. Star System






10. Hotels have love-hate relationship






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






12. Bechamel - espagnole - hollandaise - tomato - veloute






13. Lower than corporate rate - used when booking association business






14. Represents the leisure travelers and tourists






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






16. (labor costs/net sales)x100






17. A system that tracks guest room phone charges






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






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






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






21. Walk-In






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






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






24. 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






25. Travel for recreation or the promotion and arrangement of such travel






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






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






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






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






30. Off-the-street






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






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






33. Represents the business travelers






34. Employees who train employees






35. Tourism with a consience






36. No reservation






37. 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






38. Guests who leave earlier than expected






39. Courts consider reservations to be legal contracts






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






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






42. Registered But Not Assigned






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






44. Guest who stay past their scheduled departure time






45. Protects both the guest and employee






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






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






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






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






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