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






2. Standard rate for everyone at a hotel






3. Tourism with a consience






4. 'of the day'-chefs specials






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






6. A running inventory that automatically updates itself






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






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






9. (labor costs/net sales)x100






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






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






12. Protects both the guest and employee






13. Lowest possible rate - many restrictions






14. The market share that a business actually receives






15. Hotels have love-hate relationship






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






17. American Society of Association Executives






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






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






20. 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






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






22. No reservation






23. 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






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






25. 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






26. Travel for business purposes






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






28. Diamond Ratings






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






30. 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






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






32. Revenue earned per available room






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






34. The individual who verifies and balances guests' accounts






35. Getting the room at a certain percentage off






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






37. Guest who stay past their scheduled departure time






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






39. The airlines






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






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






42. Courts consider reservations to be legal contracts






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






44. Employees who train employees






45. The number of seats filled on a flight






46. Elaborate or artful cuisine - contemporary cuisine






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






48. A specific share or slot of a certain market






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






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