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. Protects both the guest and employee






2. Possible to exceed 100% occupancy






3. Walk-In






4. Courts consider reservations to be legal contracts






5. Represents the business travelers






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






7. Star System






8. Specific cultural evens and festivals






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






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. Employees who train employees






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






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






14. The individual who verifies and balances guests' accounts






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






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






17. 10-30% off the rack rate






18. Guests who leave earlier than expected






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






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






21. The average amount each group spends






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






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






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






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






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






27. Represents the leisure travelers and tourists






28. Lowest possible rate - many restrictions






29. Traveling cross country or abroad for purposes of volunteer work






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






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






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






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






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






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






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






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






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






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






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






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






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






43. Requires equal dollar amounts of charge and credits






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






45. 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






46. A specific share or slot of a certain market






47. ADR x Occupancy=Rev Par






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






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






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