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. Hotels have love-hate relationship






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






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






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






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






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






7. (labor costs/net sales)x100






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






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






10. Requires equal dollar amounts of charge and credits






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






12. 10-30% off the rack rate






13. Represents the leisure travelers and tourists






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






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






16. 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






17. Bechamel - espagnole - hollandaise - tomato - veloute






18. Tourism with a consience






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






20. No reservation






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






22. ADR x Occupancy=Rev Par






23. Lowest possible rate - many restrictions






24. Off-the-street






25. 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






26. Star System






27. The individual who verifies and balances guests' accounts






28. 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)






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






30. Ecotourism combined with practical matter for policy makers






31. The airlines






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






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






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






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






37. 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






38. Employees who train employees






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






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






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






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






43. Guests who cancel on the day of arrival






44. A system that tracks guest room phone charges






45. The number of seats filled on a flight






46. A specific share or slot of a certain market






47. Prepare a marketing plan for yourself






48. Elaborate or artful cuisine - contemporary cuisine






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






50. Guest who stay past their scheduled departure time