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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. Diamond Ratings






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






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






4. Employees who train employees






5. Registered But Not Assigned






6. Courts consider reservations to be legal contracts






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






8. 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






9. 'of the day'-chefs specials






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






11. Travel for business purposes






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






13. Prepare a marketing plan for yourself






14. A running inventory that automatically updates itself






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






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






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






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






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






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






21. Represents the business travelers






22. Star System






23. American Society of Association Executives






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






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






26. All Suite hotels






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






28. The number of seats filled on a flight






29. The average amount each group spends






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






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






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






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






34. Guests who cancel on the day of arrival






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






36. (labor costs/net sales)x100






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






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






39. ADR x Occupancy=Rev Par






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






41. 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






42. Hotels have love-hate relationship






43. Protects both the guest and employee






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






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






46. Ecotourism combined with practical matter for policy makers






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






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






49. No reservation






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






?:?:)

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