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






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






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






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






5. Represents the business travelers






6. The average amount each group spends






7. Guests who leave earlier than expected






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






9. Specific cultural evens and festivals






10. 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






11. A running inventory that automatically updates itself






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






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






14. Registered But Not Assigned






15. Represents the leisure travelers and tourists






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






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






20. Revenue earned per available room






21. No reservation






22. The individual who verifies and balances guests' accounts






23. Diamond Ratings






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






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






26. Courts consider reservations to be legal contracts






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






28. Requires equal dollar amounts of charge and credits






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






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






31. 10-30% off the rack rate






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






33. Star System






34. Off-the-street






35. The market share that a business actually receives






36. All Suite hotels






37. Bechamel - espagnole - hollandaise - tomato - veloute






38. 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






39. Customer information - collected during the normal flow of the room reservation - can be stored in this - manipulated - and used for marketing and guest service/recognition purposes






40. Protects both the guest and employee






41. Elaborate or artful cuisine - contemporary cuisine






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






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






44. 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






45. 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)






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






47. Getting the room at a certain percentage off






48. (labor costs/net sales)x100






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






50. Hotels have love-hate relationship