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






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






3. 'of the day'-chefs specials






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






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






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






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






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






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






10. Ecotourism combined with practical matter for policy makers






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






12. Prepare a marketing plan for yourself






13. No reservation






14. 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






15. The airlines






16. Walk-In






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






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






19. Key operating figure in menu engineering - determined by subtracting food cost from selling price






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






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






22. ADR x Occupancy=Rev Par






23. A running inventory that automatically updates itself






24. American Society of Association Executives






25. 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






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






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






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






29. Bechamel - espagnole - hollandaise - tomato - veloute






30. Employees who train employees






31. Guests who cancel on the day of arrival






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






33. Guests who leave earlier than expected






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






35. Off-the-street






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






37. Revenue earned per available room






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






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






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






41. Lowest possible rate - many restrictions






42. Protects both the guest and employee






43. Represents the business travelers






44. Elaborate or artful cuisine - contemporary cuisine






45. The individual who verifies and balances guests' accounts






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






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






48. Possible to exceed 100% occupancy






49. Registered But Not Assigned






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