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. Revenue earned per available room






2. Specific cultural evens and festivals






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






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






5. Diamond Ratings






6. Elaborate or artful cuisine - contemporary cuisine






7. Requires equal dollar amounts of charge and credits






8. Off-the-street






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






10. Employees who train employees






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






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






13. Represents the business travelers






14. 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






15. Protects both the guest and employee






16. Getting the room at a certain percentage off






17. A system that tracks guest room phone charges






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






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






20. The individual who verifies and balances guests' accounts






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






22. ADR x Occupancy=Rev Par






23. 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






24. 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






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






26. A concept that refers to new money that is brought into a community to some extent that income then passes into the community






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






28. 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






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






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






31. 10-30% off the rack rate






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






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






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






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






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






37. A running inventory that automatically updates itself






38. Represents the leisure travelers and tourists






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






40. Tourism with a consience






41. All Suite hotels






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






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






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






45. Lowest possible rate - many restrictions






46. Ecotourism combined with practical matter for policy makers






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






48. The number of seats filled on a flight






49. Travel for business purposes






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