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






2. Prepare a marketing plan for yourself






3. Guest who stay past their scheduled departure time






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






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






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






7. The individual who verifies and balances guests' accounts






8. Tourism with a consience






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






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






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






12. The market share that a business actually receives






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






14. Ecotourism combined with practical matter for policy makers






15. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






19. 'of the day'-chefs specials






20. (labor costs/net sales)x100






21. Lowest possible rate - many restrictions






22. Protects both the guest and employee






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






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






25. 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)






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






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






28. Courts consider reservations to be legal contracts






29. Diamond Ratings






30. Revenue earned per available room






31. Getting the room at a certain percentage off






32. Walk-In






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






34. Standard rate for everyone at a hotel






35. The airlines






36. Guests who leave earlier than expected






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






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






39. 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






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






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






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






43. The number of seats filled on a flight






44. Requires equal dollar amounts of charge and credits






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






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






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






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






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






50. Off-the-street