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 mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






2. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






5. 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






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






7. Guests who leave earlier than expected






8. 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)






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






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






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






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






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






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






15. Lowest possible rate - many restrictions






16. Tourism with a consience






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






18. Possible to exceed 100% occupancy






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






20. (labor costs/net sales)x100






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






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






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






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






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






26. Ecotourism combined with practical matter for policy makers






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






28. Represents the leisure travelers and tourists






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






30. Getting the room at a certain percentage off






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






32. The average amount each group spends






33. Diamond Ratings






34. American Society of Association Executives






35. Every connecting room adjoins - but not every adjoining room connects






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






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






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






39. The individual who verifies and balances guests' accounts






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






41. A system that tracks guest room phone charges






42. 10-30% off the rack rate






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






44. 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






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






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






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






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






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






50. A running inventory that automatically updates itself