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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. Guests who cancel on the day of arrival






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






3. Lowest possible rate - many restrictions






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






5. A specific share or slot of a certain market






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






7. Prepare a marketing plan for yourself






8. Guests who leave earlier than expected






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






10. Guest who stay past their scheduled departure time






11. Off-the-street






12. All Suite hotels






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






14. 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)






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






16. Travel for business purposes






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






18. (labor costs/net sales)x100






19. 10-30% off the rack rate






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






21. Requires equal dollar amounts of charge and credits






22. Generally repairable within a short amount of time - has a minor problem.






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






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






25. Represents the leisure travelers and tourists






26. Bechamel - espagnole - hollandaise - tomato - veloute






27. 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






28. Courts consider reservations to be legal contracts






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






30. No reservation






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






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






33. ADR x Occupancy=Rev Par






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






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






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






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






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






39. Hotels have love-hate relationship






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






41. Employees who train employees






42. Represents the business travelers






43. Elaborate or artful cuisine - contemporary cuisine






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






45. The average amount each group spends






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






47. Specific cultural evens and festivals






48. The market share that a business actually receives






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






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






?:?:)

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