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 number of seats filled on a flight






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






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






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






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






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






7. ADR x Occupancy=Rev Par






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






9. A specific share or slot of a certain market






10. American Society of Association Executives






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






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






13. Tourism with a consience






14. Walk-In






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






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






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






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






19. Ecotourism combined with practical matter for policy makers






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






21. Hotels have love-hate relationship






22. Standard rate for everyone at a hotel






23. Guests who cancel on the day of arrival






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






25. Protects both the guest and employee






26. A plan to maximize guest and property safety in the event of a disaster






27. Lowest possible rate - many restrictions






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






29. Prepare a marketing plan for yourself






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






31. The market share that a business actually receives






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






33. Travel for business purposes






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






35. Courts consider reservations to be legal contracts






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






37. A system that tracks guest room phone charges






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






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






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






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






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






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






44. 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






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






46. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






49. 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)






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