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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. 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






2. No reservation






3. Getting the room at a certain percentage off






4. Prepare a marketing plan for yourself






5. Specific cultural evens and festivals






6. Courts consider reservations to be legal contracts






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






8. Key to indicating a hotels performance - dollar sales/number of rooms rented






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






10. Star System






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






12. Bechamel - espagnole - hollandaise - tomato - veloute






13. A running inventory that automatically updates itself






14. Diamond Ratings






15. 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)






16. 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






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






18. Lowest possible rate - many restrictions






19. Travel for business purposes






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






21. The market share that a business actually receives






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






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






24. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.






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






26. 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






27. Standard rate for everyone at a hotel






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






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






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






31. Guests who leave earlier than expected






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






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






34. Elaborate or artful cuisine - contemporary cuisine






35. Represents the leisure travelers and tourists






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






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






38. All Suite hotels






39. The number of seats filled on a flight






40. 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






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






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






43. The average amount each group spends






44. ADR x Occupancy=Rev Par






45. The individual who verifies and balances guests' accounts






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






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






48. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume






49. A specific share or slot of a certain market






50. 10-30% off the rack rate






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