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






2. Getting the room at a certain percentage off






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






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






5. 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






6. (labor costs/net sales)x100






7. 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






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






9. Specific cultural evens and festivals






10. A specific share or slot of a certain market






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






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






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






14. 10-30% off the rack rate






15. No reservation






16. Registered But Not Assigned






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






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






19. All Suite hotels






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






21. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






25. Tourism with a consience






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






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






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






29. A running inventory that automatically updates itself






30. Possible to exceed 100% occupancy






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






32. Prepare a marketing plan for yourself






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






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






35. 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






36. A system that tracks guest room phone charges






37. Star System






38. Represents the leisure travelers and tourists






39. ADR x Occupancy=Rev Par






40. Lowest possible rate - many restrictions






41. Guests who cancel on the day of arrival






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






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






44. Represents the business travelers






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






46. American Society of Association Executives






47. 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






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






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






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