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 individual who verifies and balances guests' accounts






2. The number of seats filled on a flight






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






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






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






6. 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)






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. Star System






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






11. 'of the day'-chefs specials






12. Getting the room at a certain percentage off






13. Represents the leisure travelers and tourists






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






15. The market share that a business actually receives






16. A running inventory that automatically updates itself






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






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






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






20. Guests who cancel on the day of arrival






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






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






23. Standard rate for everyone at a hotel






24. A system that tracks guest room phone charges






25. Revenue earned per available room






26. The airlines






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






28. 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






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






30. Requires equal dollar amounts of charge and credits






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






32. 10-30% off the rack rate






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






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






35. A specific share or slot of a certain market






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






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






38. Off-the-street






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






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






41. Represents the business travelers






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






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






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






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






46. American Society of Association Executives






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






48. Registered But Not Assigned






49. ADR x Occupancy=Rev Par






50. Bechamel - espagnole - hollandaise - tomato - veloute