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






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






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






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






5. No reservation






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






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






8. Diamond Ratings






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






10. A mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






11. 10-30% off the rack rate






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






13. The average amount each group spends






14. ADR x Occupancy=Rev Par






15. 'of the day'-chefs specials






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






17. Possible to exceed 100% occupancy






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






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






20. A specific share or slot of a certain market






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






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






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






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






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






26. Walk-In






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






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






29. 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






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






31. Bechamel - espagnole - hollandaise - tomato - veloute






32. The market share that a business actually receives






33. Represents the leisure travelers and tourists






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






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






36. Requires equal dollar amounts of charge and credits






37. Off-the-street






38. Getting the room at a certain percentage off






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






40. 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






41. 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






42. Represents the business travelers






43. 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)






44. Star System






45. Guests who leave earlier than expected






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






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






48. Standard rate for everyone at a hotel






49. The individual who verifies and balances guests' accounts






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