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. Is mostly related to location and size of the facility






2. 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






3. ADR x Occupancy=Rev Par






4. Prepare a marketing plan for yourself






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






6. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






9. Requires equal dollar amounts of charge and credits






10. The average amount each group spends






11. Revenue earned per available room






12. 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






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






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






15. Represents the business travelers






16. Specific cultural evens and festivals






17. Guest who stay past their scheduled departure time






18. Off-the-street






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






20. Traveling cross country or abroad for purposes of volunteer work






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






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






23. Represents the leisure travelers and tourists






24. 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






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






26. Courts consider reservations to be legal contracts






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






28. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine






29. Travel for business purposes






30. 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






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






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






33. Elaborate or artful cuisine - contemporary cuisine






34. Hotels have love-hate relationship






35. A system that tracks guest room phone charges






36. Diamond Ratings






37. Lowest possible rate - many restrictions






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






39. 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)






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






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






42. The individual who verifies and balances guests' accounts






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






44. A specific share or slot of a certain market






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






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






47. 10-30% off the rack rate






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






49. Protects both the guest and employee






50. The airlines