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. American Society of Association Executives






2. Guests who cancel on the day of arrival






3. Ecotourism combined with practical matter for policy makers






4. A specific share or slot of a certain market






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






6. ADR x Occupancy=Rev Par






7. No reservation






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






9. Elaborate or artful cuisine - contemporary cuisine






10. The market share that a business actually receives






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






12. All Suite hotels






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






14. Star System






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






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






17. Tourism with a consience






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






19. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications






20. 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






21. The individual who verifies and balances guests' accounts






22. A running inventory that automatically updates itself






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






24. (labor costs/net sales)x100






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






26. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






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






31. Hotels have love-hate relationship






32. Represents the business travelers






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






34. Revenue earned per available room






35. 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






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






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






38. Protects both the guest and employee






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






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






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






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






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






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






45. Employees who train employees






46. Guests who leave earlier than expected






47. Courts consider reservations to be legal contracts






48. Specific cultural evens and festivals






49. Represents the leisure travelers and tourists






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