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Hotel & Restaurant Terms - Statistics
General Stats
- This quiz has been taken 45 times
- The average score is 23 of 34
Answer Stats
| Hint | Answer | % Correct |
|---|---|---|
| A guest without a reservation who turns up and requests a room. | Walk-in | 97%
|
| A person who formulates and serves beverages behind the bar. | Bartender | 83%
|
| A designated time when alcohol is served at a lower price to attract business. | Happy hour | 83%
|
| A list of food and beverages offered to customers and the prices. | Menu | 83%
|
| A very important customer who is well-known and deserves a special treatment. | VIP | 83%
|
An arrangement to have a room held for your use at a later time. | Booking / Reservation | 79%
|
A guest that made a reservation, but does not turn up and does not cancel. | No show | 79%
|
Booking rooms beyond the capacity of the hotel. | Overbooking | 79%
|
| Food that is prepared to take home with you. | Take-out / Take-away | 76%
|
Payment that a booking channel receives from a hotel for selling their services. | Commission | 72%
|
| International shorthand version of “passengers”, used by the travel industry. | PAX | 72%
|
| A small portion of food or beverage taken before a meal to stimulate the appetite. | Starter / Appetizer | 72%
|
An individual arranging travel for individuals or groups on behalf of suppliers. | Travel agent | 72%
|
| Practice of ordering individual dishes from a menu in a restaurant. | À la carte | 69%
|
| An alcoholic drink consisting of spirits mixed with other ingredients. | Cocktail | 69%
|
| To give something away for free. | Comp | 69%
|
| A charge for consuming guests own liquor is restaurants. | Corkage | 69%
|
| Usually the heaviest, heartiest, and most complex or substantive dish on a menu. | Main course | 69%
|
One or more rooms available to accommodate guests. | Vacancy | 69%
|
| Plan where the host provides all three daily meals. | Full board | 66%
|
| Head waiter who manages the public part, or "front of the house". | Maître d'hôtel | 66%
|
| Generally, the second in command in a kitchen. | Sous chef | 66%
|
| Person proficient in the art of preparing and pulling espresso-based beverages. | Barista | 62%
|
| Head chef that leads and manages the kitchen of a restaurant or hotel. | Chef de cuisine | 62%
|
| Highly skilled professional cook who is proficient in all aspects of food preparation. | Chef | 55%
|
A reconciliation of the previous 24 hours of transactions. | Night audit | 55%
|
| Located in the kitchen of the restaurant and it is reserved for VIP guests and family. | Chef's table | 52%
|
| The sweet course eaten at the end of a meal. | Dessert | 52%
|
| Wine Steward or wine waiter. | Sommelier | 52%
|
| A meal consisting of several dishes from which guests serve themselves. | Buffet | 48%
|
| Easily prepared food served in snack bars and restaurants as a quick meal. | Fast food | 48%
|
| Plan where the host provides only breakfast and dinner meals. | Half board | 48%
|
| The desk or office that books rooms for people and answers their questions. | Reception | 48%
|
| Menu in which multi-course meals with only a few choices are charged at a fixed price. | Table d'hôte | 28%
|
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