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. Diamond Ratings






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






3. Guests who leave earlier than expected






4. Star System






5. The number of seats filled on a flight






6. 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






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






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






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






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






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






12. Possible to exceed 100% occupancy






13. Employees who train employees






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. Getting the room at a certain percentage off






16. Hotels have love-hate relationship






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






18. No reservation






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






20. Off-the-street






21. Standard rate for everyone at a hotel






22. The average amount each group spends






23. Prepare a marketing plan for yourself






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






25. Lowest possible rate - many restrictions






26. The individual who verifies and balances guests' accounts






27. 10-30% off the rack rate






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






29. Requires equal dollar amounts of charge and credits






30. ADR x Occupancy=Rev Par






31. Ecotourism combined with practical matter for policy makers






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






33. Customer information - collected during the normal flow of the room reservation - can be stored in this - manipulated - and used for marketing and guest service/recognition purposes






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






35. Represents the business travelers






36. Courts consider reservations to be legal contracts






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






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






39. 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






40. A report prepared each day to provide essential performance information for a particular property to its management






41. Walk-In






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






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






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






45. 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






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






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






48. Elaborate or artful cuisine - contemporary cuisine






49. From the hours of 11:30 pm to 7:30 am






50. 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