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 running inventory that automatically updates itself






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






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






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






5. 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)






6. Elaborate or artful cuisine - contemporary cuisine






7. Tourism with a consience






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






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






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






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






12. 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






13. 10-30% off the rack rate






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






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






17. Bechamel - espagnole - hollandaise - tomato - veloute






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






19. Specific cultural evens and festivals






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






21. (labor costs/net sales)x100






22. Off-the-street






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






24. Guest who stay past their scheduled departure time






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






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






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






28. 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






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






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






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






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






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






34. American Society of Association Executives






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






36. 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






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






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






39. Possible to exceed 100% occupancy






40. Lowest possible rate - many restrictions






41. Guests who cancel on the day of arrival






42. Requires equal dollar amounts of charge and credits






43. All Suite hotels






44. The average amount each group spends






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






46. ADR x Occupancy=Rev Par






47. Guests who leave earlier than expected






48. The individual who verifies and balances guests' accounts






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






50. Represents the leisure travelers and tourists