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. The number of seats filled on a flight






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






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






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






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






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






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






8. Elaborate or artful cuisine - contemporary cuisine






9. Revenue earned per available room






10. Star System






11. The average amount each group spends






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






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






14. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets






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






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






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






18. Courts consider reservations to be legal contracts






19. Guest who stay past their scheduled departure time






20. Bechamel - espagnole - hollandaise - tomato - veloute






21. 10-30% off the rack rate






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






23. The market share that a business actually receives






24. 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






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






26. ADR x Occupancy=Rev Par






27. 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






28. The airlines






29. Prepare a marketing plan for yourself






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






31. 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






32. (labor costs/net sales)x100






33. Guests who cancel on the day of arrival






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






35. Tourism with a consience






36. 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






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






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






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






40. 'of the day'-chefs specials






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






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






43. Is mostly related to location and size of the facility






44. Specific cultural evens and festivals






45. The individual who verifies and balances guests' accounts






46. Possible to exceed 100% occupancy






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






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






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






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