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. 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)






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






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






4. 10-30% off the rack rate






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






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






7. No reservation






8. Hotels have love-hate relationship






9. Represents the business travelers






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






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






12. American Society of Association Executives






13. From the hours of 3:30 pm to 11:30 pm






14. Courts consider reservations to be legal contracts






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






16. A running inventory that automatically updates itself






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






18. 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






19. Travel for business purposes






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






21. Specific cultural evens and festivals






22. A specific share or slot of a certain market






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






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






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






26. 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






27. (labor costs/net sales)x100






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






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






30. Revenue earned per available room






31. ADR x Occupancy=Rev Par






32. Diamond Ratings






33. Walk-In






34. Represents the leisure travelers and tourists






35. Prepare a marketing plan for yourself






36. Guests who leave earlier than expected






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






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






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






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






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






42. 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






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






44. Bechamel - espagnole - hollandaise - tomato - veloute






45. Requires equal dollar amounts of charge and credits






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






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






48. Getting the room at a certain percentage off






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






50. Standard rate for everyone at a hotel