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. Revenue earned per available room






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






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






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






5. Represents the business travelers






6. Elaborate or artful cuisine - contemporary cuisine






7. Requires equal dollar amounts of charge and credits






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






9. 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






10. 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






11. All Suite hotels






12. The market share that a business actually receives






13. Lowest possible rate - many restrictions






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






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






16. Travel for business purposes






17. ADR x Occupancy=Rev Par






18. The individual who verifies and balances guests' accounts






19. 'of the day'-chefs specials






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






21. Getting the room at a certain percentage off






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






23. American Society of Association Executives






24. The average amount each group spends






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






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






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






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






29. Ecotourism combined with practical matter for policy makers






30. Guests who leave earlier than expected






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






32. Courts consider reservations to be legal contracts






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






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






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






36. Guests who cancel on the day of arrival






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






38. Guest who stay past their scheduled departure time






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






40. 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






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






42. Employees who train employees






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






44. Off-the-street






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






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






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






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






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






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