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. 10-30% off the rack rate






2. The number of seats filled on a flight






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






4. Hotels have love-hate relationship






5. A system that tracks guest room phone charges






6. Travel for recreation or the promotion and arrangement of such travel






7. Specific cultural evens and festivals






8. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system






9. Rooms available for occupancy may be closed the next day






10. 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






11. Registered But Not Assigned






12. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications






13. Key to indicating a hotels performance - dollar sales/number of rooms rented






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






15. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine






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






17. The average amount each group spends






18. Ecotourism combined with practical matter for policy makers






19. Every connecting room adjoins - but not every adjoining room connects






20. Guests who leave earlier than expected






21. Courts consider reservations to be legal contracts






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






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






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






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






26. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%






27. Star System






28. From the hours of 11:30 pm to 7:30 am






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






30. Prepare a marketing plan for yourself






31. A mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






32. Some guests with reservations never arrive at the hotel.






33. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.






34. The individual who verifies and balances guests' accounts






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






36. The airlines






37. A form completed during registration to provide the hotel with information about the guest - including name and address - and to provide the guest with information about the hotel - including legal issues






38. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets






39. A cook who supervises food production and who reports to the executive chef; second in command






40. Customer information - collected during the normal flow of the room reservation - can be stored in this - manipulated - and used for marketing and guest service/recognition purposes






41. (labor costs/net sales)x100






42. 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)






43. Possible to exceed 100% occupancy






44. Lowest possible rate - many restrictions






45. A running inventory that automatically updates itself






46. The market share that a business actually receives






47. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.






48. Bechamel - espagnole - hollandaise - tomato - veloute






49. Used at zoos - keeps special needs of one time visitors and includes local specialties






50. 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