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. Prepare a marketing plan for yourself






2. Registered But Not Assigned






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






4. Represents the business travelers






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






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






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






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






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






10. Employees who train employees






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






12. The average amount each group spends






13. Walk-In






14. American Society of Association Executives






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






16. The individual who verifies and balances guests' accounts






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






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






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






21. Standard rate for everyone at a hotel






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






23. Tourism with a consience






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






25. Specific cultural evens and festivals






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






27. 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)






28. All Suite hotels






29. The market share that a business actually receives






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






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






32. 'of the day'-chefs specials






33. Hotels have love-hate relationship






34. 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






35. 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






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






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






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






39. 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






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






41. 10-30% off the rack rate






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






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






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






45. Bechamel - espagnole - hollandaise - tomato - veloute






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






47. The number of seats filled on a flight






48. 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






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






50. Courts consider reservations to be legal contracts