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. Requires equal dollar amounts of charge and credits






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






3. Employees who train employees






4. Specific cultural evens and festivals






5. The proliferation of all guest products and services when hotels compete by offering more extensive amenities






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






7. Represents the leisure travelers and tourists






8. The airlines






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






10. Diamond Ratings






11. 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






12. All Suite hotels






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






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






15. Travel for business purposes






16. American Society of Association Executives






17. Protects both the guest and employee






18. Guest who stay past their scheduled departure time






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






20. 10-30% off the rack rate






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






22. Elaborate or artful cuisine - contemporary cuisine






23. Guests who leave earlier than expected






24. Guests who cancel on the day of arrival






25. 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






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






27. Represents the business travelers






28. Generally repairable within a short amount of time - has a minor problem.






29. 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






30. Off-the-street






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






32. 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






33. Possible to exceed 100% occupancy






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






35. Hotels have love-hate relationship






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






37. Standard rate for everyone at a hotel






38. The market share that a business actually receives






39. A system that tracks guest room phone charges






40. 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)






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






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






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






44. Registered But Not Assigned






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






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






47. Star System






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






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






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