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. 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






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






3. The airlines






4. A running inventory that automatically updates itself






5. Revenue earned per available room






6. 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






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






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






9. 10-30% off the rack rate






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






11. Getting the room at a certain percentage off






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






13. The average amount each group spends






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






15. 'of the day'-chefs specials






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






17. American Society of Association Executives






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






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






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






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






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






23. (labor costs/net sales)x100






24. Hotels have love-hate relationship






25. 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)






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






27. A specific share or slot of a certain market






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






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






30. Elaborate or artful cuisine - contemporary cuisine






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






32. A system that tracks guest room phone charges






33. Lowest possible rate - many restrictions






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






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






36. Ecotourism combined with practical matter for policy makers






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






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






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






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






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






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






43. Protects both the guest and employee






44. Represents the business travelers






45. Requires equal dollar amounts of charge and credits






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






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






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






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






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