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






2. Employees who train employees






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






4. Elaborate or artful cuisine - contemporary cuisine






5. 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






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






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






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






9. Hotels have love-hate relationship






10. Off-the-street






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






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






13. The individual who verifies and balances guests' accounts






14. A running inventory that automatically updates itself






15. Getting the room at a certain percentage off






16. Guests who leave earlier than expected






17. Star System






18. (labor costs/net sales)x100






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






20. Prepare a marketing plan for yourself






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






22. The average amount each group spends






23. The airlines






24. Standard rate for everyone at a hotel






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






26. 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






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






28. Used at zoos - keeps special needs of one time visitors and includes local specialties






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






30. Protects both the guest and employee






31. A specific share or slot of a certain market






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






33. 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






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






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






36. No reservation






37. A system that tracks guest room phone charges






38. Requires equal dollar amounts of charge and credits






39. The market share that a business actually receives






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






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






42. 10-30% off the rack rate






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






44. Guest who stay past their scheduled departure time






45. Guests who cancel on the day of arrival






46. Ecotourism combined with practical matter for policy makers






47. Revenue earned per available room






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






49. Bechamel - espagnole - hollandaise - tomato - veloute






50. All Suite hotels