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. Is mostly related to location and size of the facility






2. Standard rate for everyone at a hotel






3. Lowest possible rate - many restrictions






4. Protects both the guest and employee






5. Employees who train employees






6. Elaborate or artful cuisine - contemporary cuisine






7. 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)






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






9. Bechamel - espagnole - hollandaise - tomato - veloute






10. 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






11. (labor costs/net sales)x100






12. 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






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






14. Requires equal dollar amounts of charge and credits






15. No reservation






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






17. The number of seats filled on a flight






18. Getting the room at a certain percentage off






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






20. Ecotourism combined with practical matter for policy makers






21. Courts consider reservations to be legal contracts






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






23. 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






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






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






26. Hotels have love-hate relationship






27. A specific share or slot of a certain market






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






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






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






31. Represents the business travelers






32. The airlines






33. From the hours of 11:30 pm to 7:30 am






34. A running inventory that automatically updates itself






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






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






37. Specific cultural evens and festivals






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






39. Possible to exceed 100% occupancy






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






41. 10-30% off the rack rate






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






43. Tourism with a consience






44. Off-the-street






45. Walk-In






46. Travel for business purposes






47. ADR x Occupancy=Rev Par






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






49. Guests who cancel on the day of arrival






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests