Hotel & Restaurant Terms - Statistics

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General Stats

This quiz has been taken 42 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	96%
A person who formulates and serves beverages behind the bar.	Bartender	81%
A designated time when alcohol is served at a lower price to attract business.	Happy hour	81%
A list of food and beverages offered to customers and the prices.	Menu	81%
A guest that made a reservation, but does not turn up and does not cancel.	No show	81%
A very important customer who is well-known and deserves a special treatment.	VIP	81%
An arrangement to have a room held for your use at a later time.	Booking / Reservation	78%
Booking rooms beyond the capacity of the hotel.	Overbooking	78%
Food that is prepared to take home with you.	Take-out / Take-away	78%
Payment that a booking channel receives from a hotel for selling their services.	Commission	74%
A small portion of food or beverage taken before a meal to stimulate the appetite.	Starter / Appetizer	74%
Practice of ordering individual dishes from a menu in a restaurant.	À la carte	70%
An alcoholic drink consisting of spirits mixed with other ingredients.	Cocktail	70%
Usually the heaviest, heartiest, and most complex or substantive dish on a menu.	Main course	70%
International shorthand version of “passengers”, used by the travel industry.	PAX	70%
Generally, the second in command in a kitchen.	Sous chef	70%
An individual arranging travel for individuals or groups on behalf of suppliers.	Travel agent	70%
One or more rooms available to accommodate guests.	Vacancy	70%
To give something away for free.	Comp	67%
A charge for consuming guests own liquor is restaurants.	Corkage	67%
Plan where the host provides all three daily meals.	Full board	67%
Head waiter who manages the public part, or "front of the house".	Maître d'hôtel	67%
Person proﬁcient in the art of preparing and pulling espresso-based beverages.	Barista	63%
Head chef that leads and manages the kitchen of a restaurant or hotel.	Chef de cuisine	63%
Highly skilled professional cook who is proﬁcient in all aspects of food preparation.	Chef	59%
The sweet course eaten at the end of a meal.	Dessert	56%
A reconciliation of the previous 24 hours of transactions.	Night audit	56%
Located in the kitchen of the restaurant and it is reserved for VIP guests and family.	Chef's table	52%
Easily prepared food served in snack bars and restaurants as a quick meal.	Fast food	52%
Wine Steward or wine waiter.	Sommelier	52%
A meal consisting of several dishes from which guests serve themselves.	Buffet	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	26%