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






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






3. Requires equal dollar amounts of charge and credits






4. (labor costs/net sales)x100






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






6. A system that tracks guest room phone charges






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






8. Elaborate or artful cuisine - contemporary cuisine






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






10. Guests who cancel on the day of arrival






11. The number of seats filled on a flight






12. 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






13. Revenue earned per available room






14. 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






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






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






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






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






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






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






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






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






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






24. The individual who verifies and balances guests' accounts






25. Registered But Not Assigned






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






27. The market share that a business actually receives






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






29. Star System






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






31. Represents the business travelers






32. Employees who train employees






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






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






35. The airlines






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






37. 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)






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






39. Guests who leave earlier than expected






40. 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






41. Getting the room at a certain percentage off






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






43. 'of the day'-chefs specials






44. Walk-In






45. Travel for business purposes






46. 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






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






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






49. The average amount each group spends






50. 10-30% off the rack rate