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






3. A system that tracks guest room phone charges






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






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






6. Standard rate for everyone at a hotel






7. Getting the room at a certain percentage off






8. 'of the day'-chefs specials






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






10. The market share that a business actually receives






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






12. Employees who train employees






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






14. Courts consider reservations to be legal contracts






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






16. The average amount each group spends






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






18. Possible to exceed 100% occupancy






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






20. American Society of Association Executives






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






22. Lowest possible rate - many restrictions






23. 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






24. Ecotourism combined with practical matter for policy makers






25. Hotels have love-hate relationship






26. Represents the business travelers






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






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






29. Registered But Not Assigned






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






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






32. 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






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






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






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






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






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






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






39. The individual who verifies and balances guests' accounts






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






41. (labor costs/net sales)x100






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






43. 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






44. Guest who stay past their scheduled departure time






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






46. No reservation






47. Represents the leisure travelers and tourists






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






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






50. Guests who leave earlier than expected