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. Guests who cancel on the day of arrival






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






3. The airlines






4. Standard rate for everyone at a hotel






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






6. Revenue earned per available room






7. A running inventory that automatically updates itself






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






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






10. A system that tracks guest room phone charges






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






12. A specific share or slot of a certain market






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






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






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






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






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






18. 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)






19. Prepare a marketing plan for yourself






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






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






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






23. Walk-In






24. Off-the-street






25. Hotels have love-hate relationship






26. 10-30% off the rack rate






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






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






29. 'of the day'-chefs specials






30. 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






31. Guests who leave earlier than expected






32. American Society of Association Executives






33. Registered But Not Assigned






34. Guest who stay past their scheduled departure time






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






36. The average amount each group spends






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






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






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






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






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






42. Lowest possible rate - many restrictions






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






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






45. 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






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






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






48. Star System






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






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