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. Some guests with reservations never arrive at the hotel.






2. Represents the leisure travelers and tourists






3. Tourism with a consience






4. A system that tracks guest room phone charges






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






6. 'of the day'-chefs specials






7. Prepare a marketing plan for yourself






8. A specific share or slot of a certain market






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






10. Possible to exceed 100% occupancy






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






12. Specific cultural evens and festivals






13. 10-30% off the rack rate






14. Revenue earned per available room






15. Guests who cancel on the day of arrival






16. 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






17. 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






18. American Society of Association Executives






19. 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)






20. Diamond Ratings






21. Represents the business travelers






22. Ecotourism combined with practical matter for policy makers






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






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






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






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






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






28. Courts consider reservations to be legal contracts






29. 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






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






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






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






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






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






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






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






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






38. 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






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






40. The airlines






41. ADR x Occupancy=Rev Par






42. Protects both the guest and employee






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






44. A running inventory that automatically updates itself






45. Walk-In






46. Requires equal dollar amounts of charge and credits






47. The market share that a business actually receives






48. The number of seats filled on a flight






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






50. Star System