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. Is mostly related to location and size of the facility






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






3. 10-30% off the rack rate






4. The individual who verifies and balances guests' accounts






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






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






7. Transient accounts receivable - not city-ledger accounts. So long as the group is in the house the master account is a front-office account. Uses a standard folio






8. Hotels have love-hate relationship






9. Include room and all three meals. Used in Europe






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






11. Possible to exceed 100% occupancy






12. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






13. Preferred by most employees. From 7:30 am to 3:30 pm






14. Employees who train employees






15. Elaborate or artful cuisine - contemporary cuisine






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






17. All Suite hotels






18. Getting the room at a certain percentage off






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






20. 'of the day'-chefs specials






21. A system that tracks guest room phone charges






22. Guests who cancel on the day of arrival






23. A paste for thickening sauces - made from equal parts of fat and flour






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






25. Tourism with a consience






26. Bechamel - espagnole - hollandaise - tomato - veloute






27. A market share based on each business receiving an equal share of the market






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






29. Traveling cross country or abroad for purposes of volunteer work






30. Represents the leisure travelers and tourists






31. Blanket Reservation-800 rooms for five nights - That's 4000 room-nights - At close of convention the hotel only sold 650 rooms for an average of four nights. That's 2 -600 room-nights. - The pick up rate was just 65% (2 -600 room-nights divided by 40






32. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






33. Ecotourism combined with practical matter for policy makers






34. Protects both the guest and employee






35. Star System






36. The airlines






37. 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






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






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






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






41. Also known as the due back - difference returnable - U-owe-me's or the exchange






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






43. (labor costs/net sales)x100






44. Standard rate for everyone at a hotel






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






46. Guest who stay past their scheduled departure time






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






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






49. A specific share or slot of a certain market






50. From the hours of 3:30 pm to 11:30 pm