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






3. Represents the business travelers






4. Hotels have love-hate relationship






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






6. Walk-In






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






8. The airlines






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






10. 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






11. Standard rate for everyone at a hotel






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






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






14. Star System






15. A specific share or slot of a certain market






16. Represents the leisure travelers and tourists






17. The number of seats filled on a flight






18. Requires equal dollar amounts of charge and credits






19. A running inventory that automatically updates itself






20. 10-30% off the rack rate






21. Protects both the guest and employee






22. Revenue earned per available room






23. Ecotourism combined with practical matter for policy makers






24. 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)






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






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






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






28. The market share that a business actually receives






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






30. The average amount each group spends






31. No reservation






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






33. American Society of Association Executives






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






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






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






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






38. ADR x Occupancy=Rev Par






39. (labor costs/net sales)x100






40. 'of the day'-chefs specials






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






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






43. Off-the-street






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






45. A system that tracks guest room phone charges






46. 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






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






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






49. The individual who verifies and balances guests' accounts






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