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






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






3. The individual who verifies and balances guests' accounts






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






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






6. Star System






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






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






9. Bechamel - espagnole - hollandaise - tomato - veloute






10. Represents the business travelers






11. Tourism with a consience






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






13. Protects both the guest and employee






14. Standard rate for everyone at a hotel






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






16. Every connecting room adjoins - but not every adjoining room connects






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






18. A specific share or slot of a certain market






19. 'of the day'-chefs specials






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






21. 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)






22. American Society of Association Executives






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






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






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






26. The airlines






27. Prepare a marketing plan for yourself






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






29. Walk-In






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






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






32. Courts consider reservations to be legal contracts






33. Elaborate or artful cuisine - contemporary cuisine






34. Requires equal dollar amounts of charge and credits






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






36. Customer information - collected during the normal flow of the room reservation - can be stored in this - manipulated - and used for marketing and guest service/recognition purposes






37. A running inventory that automatically updates itself






38. Lowest possible rate - many restrictions






39. Revenue earned per available room






40. 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






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






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






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






44. Employees who train employees






45. Guests who cancel on the day of arrival






46. No reservation






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






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






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






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