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






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






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






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






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






6. Getting the room at a certain percentage off






7. All Suite hotels






8. Represents the leisure travelers and tourists






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






10. Protects both the guest and employee






11. Represents the business travelers






12. 'of the day'-chefs specials






13. Revenue earned per available room






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






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






16. 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






17. 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






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






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






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






21. Tourism with a consience






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






23. 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)






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






25. The number of seats filled on a flight






26. Walk-In






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






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






29. Diamond Ratings






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






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






32. The average amount each group spends






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






34. The market share that a business actually receives






35. Standard rate for everyone at a hotel






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






37. The individual who verifies and balances guests' accounts






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






39. 10-30% off the rack rate






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






41. Employees who train employees






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






43. Lowest possible rate - many restrictions






44. 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






45. Requires equal dollar amounts of charge and credits






46. No reservation






47. (labor costs/net sales)x100






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






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






50. Star System