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






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






3. Requires equal dollar amounts of charge and credits






4. No reservation






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






6. Bechamel - espagnole - hollandaise - tomato - veloute






7. Registered But Not Assigned






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






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






10. Tourism with a consience






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






12. The average amount each group spends






13. Standard rate for everyone at a hotel






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






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






16. Guests who cancel on the day of arrival






17. Travel for business purposes






18. A specific share or slot of a certain market






19. 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






20. A market share based on each business receiving an equal share of the market






21. Employees who train employees






22. Off-the-street






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






24. Walk-In






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






26. Specific cultural evens and festivals






27. (labor costs/net sales)x100






28. Elaborate or artful cuisine - contemporary cuisine






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






30. Lowest possible rate - many restrictions






31. 10-30% off the rack rate






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






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






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






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






36. American Society of Association Executives






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






38. 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






39. Possible to exceed 100% occupancy






40. Hotels have love-hate relationship






41. A running inventory that automatically updates itself






42. ADR x Occupancy=Rev Par






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






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






45. Prepare a marketing plan for yourself






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






47. Courts consider reservations to be legal contracts






48. Getting the room at a certain percentage off






49. 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






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