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 system that tracks guest room phone charges






2. (labor costs/net sales)x100






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






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






5. Travel for recreation or the promotion and arrangement of such travel






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






7. Off-the-street






8. A running inventory that automatically updates itself






9. Prepare a marketing plan for yourself






10. 'of the day'-chefs specials






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






12. Hotels have love-hate relationship






13. Guests who cancel on the day of arrival






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






15. 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






16. 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






17. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






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






22. Employees who train employees






23. Travel for business purposes






24. Possible to exceed 100% occupancy






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






26. Protects both the guest and employee






27. No reservation






28. Registered But Not Assigned






29. Walk-In






30. Specific cultural evens and festivals






31. All Suite hotels






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






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






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






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






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






37. 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






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






39. Elaborate or artful cuisine - contemporary cuisine






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. Represents the business travelers






42. 10-30% off the rack rate






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






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






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






46. Guests who leave earlier than expected






47. 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)






48. 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






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






50. Standard rate for everyone at a hotel