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






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






3. 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






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






5. Employees who train employees






6. Tourism with a consience






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






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






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






10. ADR x Occupancy=Rev Par






11. The number of seats filled on a flight






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






13. Prepare a marketing plan for yourself






14. A system that tracks guest room phone charges






15. American Society of Association Executives






16. Star System






17. Protects both the guest and employee






18. 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






19. Represents the leisure travelers and tourists






20. Possible to exceed 100% occupancy






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






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






23. 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






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






25. Getting the room at a certain percentage off






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






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






28. Specific cultural evens and festivals






29. The average amount each group spends






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






31. Registered But Not Assigned






32. 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)






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






34. Ecotourism combined with practical matter for policy makers






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






36. A running inventory that automatically updates itself






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






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






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






40. Travel for business purposes






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






42. Elaborate or artful cuisine - contemporary cuisine






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






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






45. The individual who verifies and balances guests' accounts






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






47. Diamond Ratings






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






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






50. 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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests