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 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






2. 'of the day'-chefs specials






3. Specific cultural evens and festivals






4. Elaborate or artful cuisine - contemporary cuisine






5. Represents the business travelers






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






7. Standard rate for everyone at a hotel






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






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






10. Guests who cancel on the day of arrival






11. Courts consider reservations to be legal contracts






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






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






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






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






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






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






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






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






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






21. The average amount each group spends






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






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






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






25. Hotels have love-hate relationship






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






27. The market share that a business actually receives






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






29. Represents the leisure travelers and tourists






30. Tourism with a consience






31. Guest who stay past their scheduled departure time






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






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






34. The individual who verifies and balances guests' accounts






35. Prepare a marketing plan for yourself






36. Protects both the guest and employee






37. The airlines






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






39. Registered But Not Assigned






40. American Society of Association Executives






41. No reservation






42. Diamond Ratings






43. 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






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






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






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






47. Guests who leave earlier than expected






48. 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






49. 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






50. Travel for business purposes