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






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






3. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






8. A specific share or slot of a certain market






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






10. 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






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






12. American Society of Association Executives






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






14. Guests who cancel on the day of arrival






15. Ecotourism combined with practical matter for policy makers






16. Employees who train employees






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






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






19. 10-30% off the rack rate






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






21. All Suite hotels






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






23. 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






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






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






26. The market share that a business actually receives






27. Bechamel - espagnole - hollandaise - tomato - veloute






28. A running inventory that automatically updates itself






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






30. There is no relationship between the number of city-ledger accounts and the number of occupied rooms






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






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






33. Guests who leave earlier than expected






34. 'of the day'-chefs specials






35. The number of seats filled on a flight






36. 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






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






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






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






40. 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






41. Getting the room at a certain percentage off






42. The individual who verifies and balances guests' accounts






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






44. Protects both the guest and employee






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






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






47. (labor costs/net sales)x100






48. Revenue earned per available room






49. Represents the leisure travelers and tourists






50. Registered But Not Assigned