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 market share based on each business receiving an equal share of the market






2. 10-30% off the rack rate






3. The individual who verifies and balances guests' accounts






4. 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)






5. 'of the day'-chefs specials






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






7. Ecotourism combined with practical matter for policy makers






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






9. Employees who train employees






10. (labor costs/net sales)x100






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






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






13. Possible to exceed 100% occupancy






14. 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






15. Bechamel - espagnole - hollandaise - tomato - veloute






16. Getting the room at a certain percentage off






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






18. Walk-In






19. The average amount each group spends






20. Registered But Not Assigned






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






22. The number of seats filled on a flight






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






24. Lowest possible rate - many restrictions






25. Some guests with reservations never arrive at the hotel.






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






27. American Society of Association Executives






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






29. A running inventory that automatically updates itself






30. A specific share or slot of a certain market






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






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






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






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






35. Guest who stay past their scheduled departure time






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






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






38. Revenue earned per available room






39. 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






40. Standard rate for everyone at a hotel






41. Guests who cancel on the day of arrival






42. Represents the leisure travelers and tourists






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






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






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






46. Off-the-street






47. Guests who leave earlier than expected






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






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






50. Tourism with a consience