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. No reservation






2. Revenue earned per available room






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






4. (labor costs/net sales)x100






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






6. ADR x Occupancy=Rev Par






7. Specific cultural evens and festivals






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






9. Diamond Ratings






10. 10-30% off the rack rate






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






12. Standard rate for everyone at a hotel






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






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






15. 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)






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






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






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






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






20. Guests who leave earlier than expected






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






22. Getting the room at a certain percentage off






23. Prepare a marketing plan for yourself






24. Star System






25. A running inventory that automatically updates itself






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






27. Guests who cancel on the day of arrival






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






29. Elaborate or artful cuisine - contemporary cuisine






30. Represents the business travelers






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






32. Represents the leisure travelers and tourists






33. Registered But Not Assigned






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






35. Bechamel - espagnole - hollandaise - tomato - veloute






36. The airlines






37. 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






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






39. Possible to exceed 100% occupancy






40. Courts consider reservations to be legal contracts






41. The average amount each group spends






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






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






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






45. 'of the day'-chefs specials






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






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






48. 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






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






50. The market share that a business actually receives