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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. Represents the leisure travelers and tourists






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






3. 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






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






5. Possible to exceed 100% occupancy






6. 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)






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






8. Off-the-street






9. 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






10. 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






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






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






13. Employees who train employees






14. ADR x Occupancy=Rev Par






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






16. Elaborate or artful cuisine - contemporary cuisine






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






18. Specific cultural evens and festivals






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






20. No reservation






21. Courts consider reservations to be legal contracts






22. A specific share or slot of a certain market






23. The airlines






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






25. American Society of Association Executives






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






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






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






29. Guests who leave earlier than expected






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






31. Revenue earned per available room






32. The average amount each group spends






33. Hotels have love-hate relationship






34. The number of seats filled on a flight






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






36. 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






37. (labor costs/net sales)x100






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






39. 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






40. Ecotourism combined with practical matter for policy makers






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






42. Getting the room at a certain percentage off






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






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






45. Lowest possible rate - many restrictions






46. Registered But Not Assigned






47. Enables passengers to travel from one smaller city to another smaller city






48. Requires equal dollar amounts of charge and credits






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






50. Diamond Ratings






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