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. (cost of drinks/sales of drinks)x100






2. 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)






3. 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






4. Hotels have love-hate relationship






5. The number of seats filled on a flight






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






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






8. Specific cultural evens and festivals






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






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






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






12. A specific share or slot of a certain market






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






14. Star System






15. A running inventory that automatically updates itself






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






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






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






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






20. Employees who train employees






21. Elaborate or artful cuisine - contemporary cuisine






22. Requires equal dollar amounts of charge and credits






23. The average amount each group spends






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






25. Lowest possible rate - many restrictions






26. A system that tracks guest room phone charges






27. The market share that a business actually receives






28. 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






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






30. The full rate - without discounts - that one quotes as a room charge.






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






32. 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






33. 'of the day'-chefs specials






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






35. Represents the business travelers






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






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






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






39. 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






40. Registered But Not Assigned






41. ADR x Occupancy=Rev Par






42. Tourism with a consience






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






44. Diamond Ratings






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






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






47. Walk-In






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






49. Guest who stay past their scheduled departure time






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