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






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






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






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






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






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






7. Elaborate or artful cuisine - contemporary cuisine






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






9. Revenue earned per available room






10. Lowest possible rate - many restrictions






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






12. The individual who verifies and balances guests' accounts






13. 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






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






15. Off-the-street






16. 'of the day'-chefs specials






17. The average amount each group spends






18. A system that tracks guest room phone charges






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






20. Guest who stay past their scheduled departure time






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






22. Specific cultural evens and festivals






23. (labor costs/net sales)x100






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






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. Protects both the guest and employee






27. Represents the leisure travelers and tourists






28. Star System






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






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. Possible to exceed 100% occupancy






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






33. Bechamel - espagnole - hollandaise - tomato - veloute






34. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.






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






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






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






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






39. Registered But Not Assigned






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






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






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






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






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






45. The number of seats filled on a flight






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






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






48. The full rate - without discounts - that one quotes as a room charge.






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






50. Standard rate for everyone at a hotel