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. Walk-In






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






3. Revenue earned per available room






4. Guests who cancel on the day of arrival






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






6. Guest who stay past their scheduled departure time






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






8. Diamond Ratings






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






10. Specific cultural evens and festivals






11. The average amount each group spends






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






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






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






15. Protects both the guest and employee






16. 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






17. 'of the day'-chefs specials






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






19. 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






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






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






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






23. Elaborate or artful cuisine - contemporary cuisine






24. Employees who train employees






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






26. Requires equal dollar amounts of charge and credits






27. Possible to exceed 100% occupancy






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






29. A system that tracks guest room phone charges






30. Tourism with a consience






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






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






33. Represents the leisure travelers and tourists






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






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






36. A running inventory that automatically updates itself






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






38. No reservation






39. ADR x Occupancy=Rev Par






40. Courts consider reservations to be legal contracts






41. Hotels have love-hate relationship






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






43. 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)






44. 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






45. Bechamel - espagnole - hollandaise - tomato - veloute






46. Represents the business travelers






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






48. Prepare a marketing plan for yourself






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






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