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. A system that tracks guest room phone charges






2. (labor costs/net sales)x100






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






4. Prepare a marketing plan for yourself






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






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






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






8. Guests who cancel on the day of arrival






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






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






11. Elaborate or artful cuisine - contemporary cuisine






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






13. 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)






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






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






16. Registered But Not Assigned






17. Standard rate for everyone at a hotel






18. The airlines






19. All Suite hotels






20. Walk-In






21. Possible to exceed 100% occupancy






22. The number of seats filled on a flight






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






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






25. Guests who leave earlier than expected






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






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






28. Requires equal dollar amounts of charge and credits






29. 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






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






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






32. Travel for business purposes






33. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






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






38. Ecotourism combined with practical matter for policy makers






39. A form completed during registration to provide the hotel with information about the guest - including name and address - and to provide the guest with information about the hotel - including legal issues






40. Revenue earned per available room






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






42. 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






43. Courts consider reservations to be legal contracts






44. The average amount each group spends






45. Star System






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






47. A specific share or slot of a certain market






48. Lowest possible rate - many restrictions






49. Guest who stay past their scheduled departure time






50. ADR x Occupancy=Rev Par