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. The number of seats filled on a flight






2. ADR x Occupancy=Rev Par






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






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






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






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






7. The market share that a business actually receives






8. A system that tracks guest room phone charges






9. 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






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






11. Star System






12. Possible to exceed 100% occupancy






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






14. Specific cultural evens and festivals






15. Off-the-street






16. 10-30% off the rack rate






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






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






19. Courts consider reservations to be legal contracts






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






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






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






23. Registered But Not Assigned






24. Elaborate or artful cuisine - contemporary cuisine






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






26. The airlines






27. Getting the room at a certain percentage off






28. Standard rate for everyone at a hotel






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






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






31. 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






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






33. Lowest possible rate - many restrictions






34. Revenue earned per available room






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






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






37. Ecotourism combined with practical matter for policy makers






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






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






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






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






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






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






44. Diamond Ratings






45. The individual who verifies and balances guests' accounts






46. Bechamel - espagnole - hollandaise - tomato - veloute






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






48. Requires equal dollar amounts of charge and credits






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






50. Guests who leave earlier than expected