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. 10-30% off the rack rate






2. Guests who cancel on the day of arrival






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






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






5. 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






6. A system that tracks guest room phone charges






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






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






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






10. 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)






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






12. Elaborate or artful cuisine - contemporary cuisine






13. Represents the business travelers






14. Guests who leave earlier than expected






15. Represents the leisure travelers and tourists






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






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






18. Registered But Not Assigned






19. Employees who train employees






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






21. Used at zoos - keeps special needs of one time visitors and includes local specialties






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






23. Getting the room at a certain percentage off






24. Diamond Ratings






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






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






27. 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






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






29. Walk-In






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






31. Guest who stay past their scheduled departure time






32. Travel for business purposes






33. All Suite hotels






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






35. Bechamel - espagnole - hollandaise - tomato - veloute






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






37. Specific cultural evens and festivals






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






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






40. The number of seats filled on a flight






41. Revenue earned per available room






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






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






44. Prepare a marketing plan for yourself






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






46. The airlines






47. A mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






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






49. Lowest possible rate - many restrictions






50. 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