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. The average amount each group spends






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






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






4. The individual who verifies and balances guests' accounts






5. A running inventory that automatically updates itself






6. Standard rate for everyone at a hotel






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






8. Star System






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






10. The market share that a business actually receives






11. Protects both the guest and employee






12. Represents the business travelers






13. Hotels have love-hate relationship






14. Guests who leave earlier than expected






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






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






17. Guest who stay past their scheduled departure time






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






19. Ecotourism combined with practical matter for policy makers






20. No reservation






21. 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






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






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






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






25. Off-the-street






26. 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






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






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






29. American Society of Association Executives






30. ADR x Occupancy=Rev Par






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






32. 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






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






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






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






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






37. Tourism with a consience






38. 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






39. Specific cultural evens and festivals






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






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






42. A specific share or slot of a certain market






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






44. Registered But Not Assigned






45. Lowest possible rate - many restrictions






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






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






48. Possible to exceed 100% occupancy






49. Travel for business purposes






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