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






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






3. Tourism with a consience






4. Employees who train employees






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






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






7. Getting the room at a certain percentage off






8. ADR x Occupancy=Rev Par






9. 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)






10. Lowest possible rate - many restrictions






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






12. A specific share or slot of a certain market






13. Bechamel - espagnole - hollandaise - tomato - veloute






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






15. Courts consider reservations to be legal contracts






16. 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






17. Elaborate or artful cuisine - contemporary cuisine






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






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






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






21. Guest who stay past their scheduled departure time






22. Guests who cancel on the day of arrival






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






24. Standard rate for everyone at a hotel






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






26. 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






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






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






29. Guests who leave earlier than expected






30. Possible to exceed 100% occupancy






31. Represents the leisure travelers and tourists






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






33. Revenue earned per available room






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






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






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






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






38. 10-30% off the rack rate






39. Prepare a marketing plan for yourself






40. Off-the-street






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






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






43. No reservation






44. American Society of Association Executives






45. Requires equal dollar amounts of charge and credits






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






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






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






49. Protects both the guest and employee






50. All Suite hotels