Test your basic knowledge |

Hotel Operations - 2

Subject : hospitality
Instructions:
  • Answer 50 questions in 30 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. Rooms available for occupancy may be closed the next day






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






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






4. (labor costs/net sales)x100






5. Revenue earned per available room






6. American Society of Association Executives






7. Travel for business purposes






8. The airlines






9. 10-30% off the rack rate






10. Guest who stay past their scheduled departure time






11. Protects both the guest and employee






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






13. Registered But Not Assigned






14. Walk-In






15. Getting the room at a certain percentage off






16. A system that tracks guest room phone charges






17. Hotels have love-hate relationship






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






19. Guests who leave earlier than expected






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






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






22. A specific share or slot of a certain market






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






24. Guests who cancel on the day of arrival






25. 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






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






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






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






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






30. ADR x Occupancy=Rev Par






31. The average amount each group spends






32. 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






33. Star System






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






35. Ecotourism combined with practical matter for policy makers






36. Represents the business travelers






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






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






39. 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






40. Elaborate or artful cuisine - contemporary cuisine






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






42. 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






43. A plan to maximize guest and property safety in the event of a disaster






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






45. A running inventory that automatically updates itself






46. Possible to exceed 100% occupancy






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






48. Bechamel - espagnole - hollandaise - tomato - veloute






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






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