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






2. Requires equal dollar amounts of charge and credits






3. Tourism with a consience






4. Prepare a marketing plan for yourself






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






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






7. 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






8. Employees who train employees






9. Diamond Ratings






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






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






12. Guests who cancel on the day of arrival






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






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






15. Represents the leisure travelers and tourists






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






17. Possible to exceed 100% occupancy






18. ADR x Occupancy=Rev Par






19. The airlines






20. Elaborate or artful cuisine - contemporary cuisine






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






22. Specific cultural evens and festivals






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






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. Some guests with reservations never arrive at the hotel.






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






27. Ecotourism combined with practical matter for policy makers






28. Star System






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






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






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






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






33. Guest who stay past their scheduled departure time






34. 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






35. Travel for business purposes






36. A system that tracks guest room phone charges






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






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






39. 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






40. Courts consider reservations to be legal contracts






41. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






45. 10-30% off the rack rate






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






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






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






49. Guests who leave earlier than expected






50. A specific share or slot of a certain market