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






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






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






4. The airlines






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






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






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






8. Represents the business travelers






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






10. Bechamel - espagnole - hollandaise - tomato - veloute






11. Requires equal dollar amounts of charge and credits






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






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






14. Possible to exceed 100% occupancy






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






16. A system that tracks guest room phone charges






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






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






19. The market share that a business actually receives






20. 'of the day'-chefs specials






21. 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






22. Guest who stay past their scheduled departure time






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






24. American Society of Association Executives






25. Star System






26. Guests who cancel on the day of arrival






27. The individual who verifies and balances guests' accounts






28. Diamond Ratings






29. The average amount each group spends






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






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






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






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






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






35. Employees who train employees






36. The number of seats filled on a flight






37. Tourism with a consience






38. A running inventory that automatically updates itself






39. No reservation






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






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






42. Getting the room at a certain percentage off






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






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






45. Specific cultural evens and festivals






46. Walk-In






47. Represents the leisure travelers and tourists






48. Lowest possible rate - many restrictions






49. (labor costs/net sales)x100






50. 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