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. Getting the room at a certain percentage off






2. Represents the business travelers






3. Walk-In






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






5. Diamond Ratings






6. 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






7. The number of seats filled on a flight






8. Hotels have love-hate relationship






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






10. Elaborate or artful cuisine - contemporary cuisine






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






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






13. (labor costs/net sales)x100






14. Travel for business purposes






15. Specific cultural evens and festivals






16. 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






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






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






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






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






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






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






23. 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






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






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






26. 'of the day'-chefs specials






27. Bechamel - espagnole - hollandaise - tomato - veloute






28. 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)






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






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






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






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






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






34. Employees who train employees






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






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






37. ADR x Occupancy=Rev Par






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






39. A specific share or slot of a certain market






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






41. Standard rate for everyone at a hotel






42. The individual who verifies and balances guests' accounts






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






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






45. Prepare a marketing plan for yourself






46. Ecotourism combined with practical matter for policy makers






47. All Suite hotels






48. 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






49. Registered But Not Assigned






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