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. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






4. Star System






5. Registered But Not Assigned






6. American Society of Association Executives






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






8. Ecotourism combined with practical matter for policy makers






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






10. 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






11. Standard rate for everyone at a hotel






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






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






14. 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)






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






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






17. Courts consider reservations to be legal contracts






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






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






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






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






22. ADR x Occupancy=Rev Par






23. (labor costs/net sales)x100






24. Diamond Ratings






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






26. Off-the-street






27. 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






28. A running inventory that automatically updates itself






29. Lowest possible rate - many restrictions






30. No reservation






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






32. A specific share or slot of a certain market






33. Guests who leave earlier than expected






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






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






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






37. Getting the room at a certain percentage off






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






39. Guests who cancel on the day of arrival






40. Employees who train employees






41. The airlines






42. The number of seats filled on a flight






43. Possible to exceed 100% occupancy






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






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






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






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






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






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






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