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. 10-30% off the rack rate






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






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






4. 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






5. The market share that a business actually receives






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






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






8. Represents the business travelers






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






10. A specific share or slot of a certain market






11. Walk-In






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






13. Hotels have love-hate relationship






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






15. 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






16. The average amount each group spends






17. All Suite hotels






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






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






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






21. A running inventory that automatically updates itself






22. Employees who train employees






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






24. Possible to exceed 100% occupancy






25. 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)






26. Travel for business purposes






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






28. Guest who stay past their scheduled departure time






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






30. Ecotourism combined with practical matter for policy makers






31. No reservation






32. Getting the room at a certain percentage off






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






34. American Society of Association Executives






35. Guests who leave earlier than expected






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






37. A system that tracks guest room phone charges






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






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






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






41. Courts consider reservations to be legal contracts






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






43. Protects both the guest and employee






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






45. Elaborate or artful cuisine - contemporary cuisine






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






47. Bechamel - espagnole - hollandaise - tomato - veloute






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






49. The number of seats filled on a flight






50. Standard rate for everyone at a hotel