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. Hotels have love-hate relationship






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






3. Prepare a marketing plan for yourself






4. Possible to exceed 100% occupancy






5. 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






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






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






8. 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)






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






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






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






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






13. American Society of Association Executives






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






15. The airlines






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






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






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






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






20. A running inventory that automatically updates itself






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






22. Specific cultural evens and festivals






23. Registered But Not Assigned






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






25. No reservation






26. 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






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






28. A system that tracks guest room phone charges






29. Getting the room at a certain percentage off






30. The individual who verifies and balances guests' accounts






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






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






33. Lowest possible rate - many restrictions






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






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






36. Standard rate for everyone at a hotel






37. Walk-In






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






39. ADR x Occupancy=Rev Par






40. Elaborate or artful cuisine - contemporary cuisine






41. Courts consider reservations to be legal contracts






42. All Suite hotels






43. Diamond Ratings






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






45. 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






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






47. The market share that a business actually receives






48. 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






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






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