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. (cost of drinks/sales of drinks)x100






2. A specific share or slot of a certain market






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






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






5. (labor costs/net sales)x100






6. 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






7. Tourism with a consience






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






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






10. Guest who stay past their scheduled departure time






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






12. The number of seats filled on a flight






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






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






15. Getting the room at a certain percentage off






16. No reservation






17. Registered But Not Assigned






18. Some guests with reservations never arrive at the hotel.






19. Represents the leisure travelers and tourists






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






21. Hotels have love-hate relationship






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






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. 10-30% off the rack rate






25. Prepare a marketing plan for yourself






26. ADR x Occupancy=Rev Par






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






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






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






30. Ecotourism combined with practical matter for policy makers






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






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






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






34. Bechamel - espagnole - hollandaise - tomato - veloute






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






36. The average amount each group spends






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






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






39. 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






40. 'of the day'-chefs specials






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






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






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






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






45. 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






46. Guests who cancel on the day of arrival






47. A system that tracks guest room phone charges






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






49. The airlines






50. Star System