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. They would rather try the hotel desk than busier retail outlets.






2. The average amount each group spends






3. Ecotourism combined with practical matter for policy makers






4. Employees who train employees






5. Registered But Not Assigned






6. Prepare a marketing plan for yourself






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






8. Is mostly related to location and size of the facility






9. Getting the room at a certain percentage off






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






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






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






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






14. Represents the business travelers






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






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






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






18. Guest who stay past their scheduled departure time






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






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






21. Travel for business purposes






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






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






24. 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






25. Standard rate for everyone at a hotel






26. Off-the-street






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






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






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






30. All Suite hotels






31. Represents the leisure travelers and tourists






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






33. Star System






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






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






36. Walk-In






37. (cost of drinks/sales of drinks)x100






38. 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






39. Specific cultural evens and festivals






40. Tourism with a consience






41. A specific share or slot of a certain market






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






44. 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






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






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






47. Hotels have love-hate relationship






48. No reservation






49. Possible to exceed 100% occupancy






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