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






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






3. Getting the room at a certain percentage off






4. 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)






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






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






7. A running inventory that automatically updates itself






8. The individual who verifies and balances guests' accounts






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






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






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






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






13. Hotels have love-hate relationship






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






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






16. 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






17. Guests who leave earlier than expected






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






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






20. A system that tracks guest room phone charges






21. Requires equal dollar amounts of charge and credits






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






23. ADR x Occupancy=Rev Par






24. Bechamel - espagnole - hollandaise - tomato - veloute






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






26. Specific cultural evens and festivals






27. Guest who stay past their scheduled departure time






28. No reservation






29. Lowest possible rate - many restrictions






30. Elaborate or artful cuisine - contemporary cuisine






31. Travel for business purposes






32. A specific share or slot of a certain market






33. Prepare a marketing plan for yourself






34. Represents the business travelers






35. Tourism with a consience






36. Protects both the guest and employee






37. 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






38. Courts consider reservations to be legal contracts






39. Employees who train employees






40. 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






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






42. Registered But Not Assigned






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






44. Possible to exceed 100% occupancy






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






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






47. Revenue earned per available room






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






49. The market share that a business actually receives






50. American Society of Association Executives







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Can you answer 50 questions in 15 minutes?


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