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






2. Represents the business travelers






3. Guest who stay past their scheduled departure time






4. Ecotourism combined with practical matter for policy makers






5. Tourism with a consience






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






7. Off-the-street






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






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






10. Travel for business purposes






11. The airlines






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






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






14. 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






15. Bechamel - espagnole - hollandaise - tomato - veloute






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






17. ADR x Occupancy=Rev Par






18. The individual who verifies and balances guests' accounts






19. Possible to exceed 100% occupancy






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






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






22. A specific share or slot of a certain market






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






24. No reservation






25. Registered But Not Assigned






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






27. The number of seats filled on a flight






28. Requires equal dollar amounts of charge and credits






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






30. All Suite hotels






31. 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)






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






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






34. 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






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






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






37. Employees who train employees






38. (labor costs/net sales)x100






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






40. Specific cultural evens and festivals






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






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






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






44. 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






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






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






47. Diamond Ratings






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






49. Guests who leave earlier than expected






50. Standard rate for everyone at a hotel