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






2. 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)






3. Travel for business purposes






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






5. 'of the day'-chefs specials






6. Represents the leisure travelers and tourists






7. Diamond Ratings






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






9. Specific cultural evens and festivals






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






11. The airlines






12. 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






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






14. The individual who verifies and balances guests' accounts






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






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






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. Registered But Not Assigned






19. 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






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






21. American Society of Association Executives






22. A specific share or slot of a certain market






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






24. 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






25. Prepare a marketing plan for yourself






26. Courts consider reservations to be legal contracts






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






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






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






30. ADR x Occupancy=Rev Par






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






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






33. Tourism with a consience






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






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






36. 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






37. Guests who leave earlier than expected






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






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






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






41. A mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






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






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






44. Ecotourism combined with practical matter for policy makers






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






46. Represents the business travelers






47. All Suite hotels






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






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






50. Revenue earned per available room