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






3. Courts consider reservations to be legal contracts






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






5. 10-30% off the rack rate






6. Hotels have love-hate relationship






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






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






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






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






11. (labor costs/net sales)x100






12. Guests who cancel on the day of arrival






13. Represents the leisure travelers and tourists






14. Requires equal dollar amounts of charge and credits






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






16. Bechamel - espagnole - hollandaise - tomato - veloute






17. The airlines






18. A specific share or slot of a certain market






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






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






21. 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






22. 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






23. No reservation






24. Revenue earned per available room






25. A running inventory that automatically updates itself






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






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






28. 'of the day'-chefs specials






29. Tourism with a consience






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






31. All Suite hotels






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






33. Getting the room at a certain percentage off






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






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






36. Lowest possible rate - many restrictions






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






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






39. Guests who leave earlier than expected






40. The market share that a business actually receives






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






42. Star System






43. ADR x Occupancy=Rev Par






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






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






46. The individual who verifies and balances guests' accounts






47. 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)






48. A system that tracks guest room phone charges






49. 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






50. Standard rate for everyone at a hotel