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. (cost of drinks/sales of drinks)x100






2. Tourism with a consience






3. Protects both the guest and employee






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






5. A specific share or slot of a certain market






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






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






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






9. No reservation






10. Lower than corporate rate - used when booking association business






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






12. Employees who train employees






13. Specific cultural evens and festivals






14. The number of seats filled on a flight






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






16. Guests who cancel on the day of arrival






17. Off-the-street






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






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






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






21. Guests who leave earlier than expected






22. 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






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






24. 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)






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






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






27. Requires equal dollar amounts of charge and credits






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






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






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






31. All Suite hotels






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






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






34. (labor costs/net sales)x100






35. Ecotourism combined with practical matter for policy makers






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






37. A system that tracks guest room phone charges






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






39. Bechamel - espagnole - hollandaise - tomato - veloute






40. Diamond Ratings






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






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






43. 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






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






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






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






47. 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






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






49. Courts consider reservations to be legal contracts






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