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






2. A running inventory that automatically updates itself






3. Elaborate or artful cuisine - contemporary cuisine






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






5. ADR x Occupancy=Rev Par






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






7. Walk-In






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






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






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






11. The individual who verifies and balances guests' accounts






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






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






14. American Society of Association Executives






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






16. Getting the room at a certain percentage off






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






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






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






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






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






22. A specific share or slot of a certain market






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






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






25. Protects both the guest and employee






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






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






28. Diamond Ratings






29. 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






30. Represents the leisure travelers and tourists






31. Lowest possible rate - many restrictions






32. Star System






33. Registered But Not Assigned






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






35. 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






36. Guests who leave earlier than expected






37. Represents the business travelers






38. Possible to exceed 100% occupancy






39. The airlines






40. All Suite hotels






41. No reservation






42. Preferred by most employees. From 7:30 am to 3:30 pm






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






44. 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)






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






46. Guest who stay past their scheduled departure time






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






48. Employees who train employees






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






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