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






2. Ecotourism combined with practical matter for policy makers






3. (labor costs/net sales)x100






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






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






6. 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






7. A running inventory that automatically updates itself






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






9. 'of the day'-chefs specials






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






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






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






13. Tourism with a consience






14. Revenue earned per available room






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






16. Employees who train employees






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






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






19. A system that tracks guest room phone charges






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






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






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






23. Specific cultural evens and festivals






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






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






26. Getting the room at a certain percentage off






27. American Society of Association Executives






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






29. Hotels have love-hate relationship






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






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






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






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






34. Represents the leisure travelers and tourists






35. All Suite hotels






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






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






38. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






43. The number of seats filled on a flight






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






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






46. Guests who cancel on the day of arrival






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






48. No reservation






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






50. A specific share or slot of a certain market