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. (cost of drinks/sales of drinks)x100






2. Courts consider reservations to be legal contracts






3. Represents the leisure travelers and tourists






4. A specific share or slot of a certain market






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






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






7. 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






8. All Suite hotels






9. Requires equal dollar amounts of charge and credits






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






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






12. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America






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






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






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






16. The airlines






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






18. Diamond Ratings






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






20. The individual who verifies and balances guests' accounts






21. Guests who leave earlier than expected






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






23. The number of seats filled on a flight






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






25. The average amount each group spends






26. 10-30% off the rack rate






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






28. Getting the room at a certain percentage off






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






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






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






32. Represents the business travelers






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






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






35. Guest who stay past their scheduled departure time






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






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






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






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






40. A running inventory that automatically updates itself






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






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






43. Specific cultural evens and festivals






44. 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






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






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






47. Tourism with a consience






48. Possible to exceed 100% occupancy






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






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