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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. A specific share or slot of a certain market






2. The number of seats filled on a flight






3. Travel for business purposes






4. Elaborate or artful cuisine - contemporary cuisine






5. 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






6. 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






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






8. Walk-In






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






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






11. ADR x Occupancy=Rev Par






12. All Suite hotels






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






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






15. American Society of Association Executives






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






17. 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)






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






19. 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






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






21. Requires equal dollar amounts of charge and credits






22. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine






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






24. Star System






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






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






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






28. Guests who leave earlier than expected






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






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






31. Registered But Not Assigned






32. Represents the business travelers






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






34. A system that tracks guest room phone charges






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






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






37. Possible to exceed 100% occupancy






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






39. Standard rate for everyone at a hotel






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






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






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






43. Tourism with a consience






44. The average amount each group spends






45. 'of the day'-chefs specials






46. (labor costs/net sales)x100






47. Employees who train employees






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






49. Guests who cancel on the day of arrival






50. A running inventory that automatically updates itself






Can you answer 50 questions in 15 minutes?



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