Hotel & Restaurant Terms - Statistics

Jump to: Answer Stats | Score Distribution | Your Scores

General Stats

This quiz has been taken 43 times
The average score is 22 of 34

Answer Stats

Hint	Answer	% Correct
A guest without a reservation who turns up and requests a room.	Walk-in	96%
A person who formulates and serves beverages behind the bar.	Bartender	82%
A designated time when alcohol is served at a lower price to attract business.	Happy hour	82%
A list of food and beverages offered to customers and the prices.	Menu	82%
A very important customer who is well-known and deserves a special treatment.	VIP	82%
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	75%
Payment that a booking channel receives from a hotel for selling their services.	Commission	71%
International shorthand version of “passengers”, used by the travel industry.	PAX	71%
A small portion of food or beverage taken before a meal to stimulate the appetite.	Starter / Appetizer	71%
An individual arranging travel for individuals or groups on behalf of suppliers.	Travel agent	71%
Practice of ordering individual dishes from a menu in a restaurant.	À la carte	68%
An alcoholic drink consisting of spirits mixed with other ingredients.	Cocktail	68%
To give something away for free.	Comp	68%
A charge for consuming guests own liquor is restaurants.	Corkage	68%
Usually the heaviest, heartiest, and most complex or substantive dish on a menu.	Main course	68%
Head waiter who manages the public part, or "front of the house".	Maître d'hôtel	68%
Generally, the second in command in a kitchen.	Sous chef	68%
One or more rooms available to accommodate guests.	Vacancy	68%
Head chef that leads and manages the kitchen of a restaurant or hotel.	Chef de cuisine	64%
Plan where the host provides all three daily meals.	Full board	64%
Person proﬁcient in the art of preparing and pulling espresso-based beverages.	Barista	61%
Highly skilled professional cook who is proﬁcient in all aspects of food preparation.	Chef	57%
A reconciliation of the previous 24 hours of transactions.	Night audit	57%
The sweet course eaten at the end of a meal.	Dessert	54%
Located in the kitchen of the restaurant and it is reserved for VIP guests and family.	Chef's table	50%
Easily prepared food served in snack bars and restaurants as a quick meal.	Fast food	50%
Plan where the host provides only breakfast and dinner meals.	Half board	50%
Wine Steward or wine waiter.	Sommelier	50%
A meal consisting of several dishes from which guests serve themselves.	Buffet	46%
The desk or office that books rooms for people and answers their questions.	Reception	46%
Menu in which multi-course meals with only a few choices are charged at a fixed price.	Table d'hôte	25%