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. Employees who train employees






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






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






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






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






6. Requires equal dollar amounts of charge and credits






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






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






9. Diamond Ratings






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






11. The average amount each group spends






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






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






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






15. Courts consider reservations to be legal contracts






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






17. 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






18. Ecotourism combined with practical matter for policy makers






19. 10-30% off the rack rate






20. The airlines






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






22. 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






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






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






25. Represents the business travelers






26. Tourism with a consience






27. Hotels have love-hate relationship






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






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






30. A system that tracks guest room phone charges






31. Specific cultural evens and festivals






32. Possible to exceed 100% occupancy






33. All Suite hotels






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






35. Prepare a marketing plan for yourself






36. Off-the-street






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






38. 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






39. The market share that a business actually receives






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






41. Standard rate for everyone at a hotel






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






43. American Society of Association Executives






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






45. (labor costs/net sales)x100






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






47. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






50. A specific share or slot of a certain market