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






2. 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






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






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






5. Registered But Not Assigned






6. Guests who leave earlier than expected






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






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






9. ADR x Occupancy=Rev Par






10. Off-the-street






11. A system that tracks guest room phone charges






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






13. (labor costs/net sales)x100






14. Specific cultural evens and festivals






15. Elaborate or artful cuisine - contemporary cuisine






16. Employees who train employees






17. A specific share or slot of a certain market






18. 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






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






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






21. Guest who stay past their scheduled departure time






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






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






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






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






26. Protects both the guest and employee






27. Standard rate for everyone at a hotel






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






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






30. The individual who verifies and balances guests' accounts






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






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






33. 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






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






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






36. Travel for business purposes






37. The number of seats filled on a flight






38. Represents the business travelers






39. 'of the day'-chefs specials






40. 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






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






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






43. Ecotourism combined with practical matter for policy makers






44. Lowest possible rate - many restrictions






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






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






47. Courts consider reservations to be legal contracts






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






49. Prepare a marketing plan for yourself






50. Diamond Ratings