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. Represents the business travelers






2. Lowest possible rate - many restrictions






3. Guests who cancel on the day of arrival






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






5. Travel for business purposes






6. Employees who train employees






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






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






9. ADR x Occupancy=Rev Par






10. Revenue earned per available room






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






12. Guests who leave earlier than expected






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






14. Walk-In






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






16. Requires equal dollar amounts of charge and credits






17. (labor costs/net sales)x100






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






19. Star System






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






21. The airlines






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






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






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






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






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






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






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






29. A specific share or slot of a certain market






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






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






33. Protects both the guest and employee






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






35. 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






36. The number of seats filled on a flight






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






38. American Society of Association Executives






39. Tourism with a consience






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






41. Courts consider reservations to be legal contracts






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






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






44. Hotels have love-hate relationship






45. Ecotourism combined with practical matter for policy makers






46. 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






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






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






49. Elaborate or artful cuisine - contemporary cuisine






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