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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. Walk-In






2. Represents the business travelers






3. All Suite hotels






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






5. ADR x Occupancy=Rev Par






6. (labor costs/net sales)x100






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






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






9. No reservation






10. Bechamel - espagnole - hollandaise - tomato - veloute






11. The individual who verifies and balances guests' accounts






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






13. Protects both the guest and employee






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






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






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






17. Lowest possible rate - many restrictions






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






19. Travel for business purposes






20. The number of seats filled on a flight






21. Standard rate for everyone at a hotel






22. The market share that a business actually receives






23. Revenue earned per available room






24. Tourism with a consience






25. 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






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






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






28. 10-30% off the rack rate






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






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






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






32. Off-the-street






33. 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






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






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






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






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






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






39. Guests who leave earlier than expected






40. Requires equal dollar amounts of charge and credits






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






42. Possible to exceed 100% occupancy






43. American Society of Association Executives






44. Hotels have love-hate relationship






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






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






47. Getting the room at a certain percentage off






48. Represents the leisure travelers and tourists






49. Guest who stay past their scheduled departure time






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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