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. Prepare a marketing plan for yourself






2. Registered But Not Assigned






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






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






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






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






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






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






9. American Society of Association Executives






10. Hotels have love-hate relationship






11. A running inventory that automatically updates itself






12. All Suite hotels






13. Represents the leisure travelers and tourists






14. 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






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






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






17. 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






18. The number of seats filled on a flight






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






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






21. 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






22. A mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






23. 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






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






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






26. Travel for business purposes






27. The average amount each group spends






28. Possible to exceed 100% occupancy






29. Lowest possible rate - many restrictions






30. No reservation






31. The market share that a business actually receives






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






33. Employees who train employees






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






35. Walk-In






36. ADR x Occupancy=Rev Par






37. Revenue earned per available room






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






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






40. Courts consider reservations to be legal contracts






41. The individual who verifies and balances guests' accounts






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






43. Diamond Ratings






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






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






46. Guests who leave earlier than expected






47. Protects both the guest and employee






48. A form completed during registration to provide the hotel with information about the guest - including name and address - and to provide the guest with information about the hotel - including legal issues






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






50. Specific cultural evens and festivals