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. Include room and all three meals. Used in Europe






2. Represents the leisure travelers and tourists






3. Standard rate for everyone at a hotel






4. All Suite hotels






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






6. Protects both the guest and employee






7. 10-30% off the rack rate






8. Getting the room at a certain percentage off






9. A specific share or slot of a certain market






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






11. Represents the business travelers






12. 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






13. American Society of Association Executives






14. Courts consider reservations to be legal contracts






15. ADR x Occupancy=Rev Par






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






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






18. 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






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






20. (labor costs/net sales)x100






21. Lowest possible rate - many restrictions






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






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






24. Elaborate or artful cuisine - contemporary cuisine






25. Prepare a marketing plan for yourself






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






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






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






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






30. 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






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






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






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






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






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






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






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






38. Off-the-street






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






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






41. Possible to exceed 100% occupancy






42. The number of seats filled on a flight






43. A running inventory that automatically updates itself






44. Tourism with a consience






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






46. No reservation






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






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






49. The individual who verifies and balances guests' accounts






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