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






2. Possible to exceed 100% occupancy






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






4. 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






5. Elaborate or artful cuisine - contemporary cuisine






6. ADR x Occupancy=Rev Par






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






8. The market share that a business actually receives






9. Star System






10. Hotels have love-hate relationship






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






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






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






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






15. (labor costs/net sales)x100






16. Guest who stay past their scheduled departure time






17. Standard rate for everyone at a hotel






18. Off-the-street






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






20. Tourism with a consience






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






22. Diamond Ratings






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






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






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






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






27. Protects both the guest and employee






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






29. Registered But Not Assigned






30. 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)






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






32. 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






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






34. The number of seats filled on a flight






35. No reservation






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






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






38. Represents the leisure travelers and tourists






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






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






41. Guests who cancel on the day of arrival






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






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






44. A system that tracks guest room phone charges






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






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






47. The average amount each group spends






48. Guests who leave earlier than expected






49. 10-30% off the rack rate






50. Travel for business purposes