Hospitality Services
Practice Test
1.
A du jour menu is one that is commonly known as
a.
the menu of the day
b.
the menu of the house
c.
a single price menu
d.
a menu insert
2.
The average number of rooms that are used per night at a hotel is known as the
a.
occupancy rate
b.
rack rate
c.
post rate
d.
break-even point
3.
FIFO is an inventory term that stands for
a.
first-in/for-ordering
b.
first-in/first-out
c.
find inside for ordering
d.
folio is for one
4.
On a room status report, the symbol that indicates that a room is checking out is
a.
C/O
b.
S/O
c.
C
d.
V/R
5.
The chef in charge of planning the menu and leading the entire kitchen in food production is known as the
a.
production chef
b.
line chef
c.
sous chef
d.
executive chef
6.
Hotel employees responsible for providing guests with information about the hotel and the surrounding community are known as the
a.
bell staff
b.
bus staff
c.
concierge staff
d.
community relations staff
7.
A preset number of rooms held in reserve by a hotel to prevent overbooking is known as the
a.
room block
b.
room rack
c.
group rate
d.
reserve block
8.
The period during which the hotel has the lowest occupancy percentage is known as the
a.
peak season
b.
value season
c.
shoulder season
d.
winter
9.
Georgia is a section housekeeper at a large hotel. Each day she fills out a report to help track the cleaning status of her rooms. Her report is called
a.
the a.m. room status report
b.
the p.m. room status report
c.
the daily room status report
d.
the section housekeeper’s report
10.
Many hotels cater to the transient consumer market, a group also known as
a.
bus drivers
b.
truck drivers
c.
families
d.
travelers
