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. Lowest possible rate - many restrictions






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






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






4. Star System






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






6. American Society of Association Executives






7. Represents the business travelers






8. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications






9. Ecotourism combined with practical matter for policy makers






10. Elaborate or artful cuisine - contemporary cuisine






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






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






13. Represents the leisure travelers and tourists






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






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






16. 10-30% off the rack rate






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






18. Getting the room at a certain percentage off






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






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






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






22. 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)






23. Bechamel - espagnole - hollandaise - tomato - veloute






24. (labor costs/net sales)x100






25. 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






26. The number of seats filled on a flight






27. Registered But Not Assigned






28. Standard rate for everyone at a hotel






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






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






31. 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






32. All Suite hotels






33. Hotels have love-hate relationship






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






35. The market share that a business actually receives






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






37. Guest who stay past their scheduled departure time






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






39. No reservation






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






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






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






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






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






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






46. The airlines






47. 'of the day'-chefs specials






48. Specific cultural evens and festivals






49. A system that tracks guest room phone charges






50. 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