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. Registered But Not Assigned






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






3. Standard rate for everyone at a hotel






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






5. (labor costs/net sales)x100






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






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






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






9. Represents the leisure travelers and tourists






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






11. Travel for recreation or the promotion and arrangement of such travel






12. Travel for business purposes






13. Small ones are not even billed; they are erased with an allowance.






14. The average amount each group spends






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






16. American Society of Association Executives






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






18. Guest who stay past their scheduled departure time






19. The individual who verifies and balances guests' accounts






20. Getting the room at a certain percentage off






21. 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






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






23. Specific cultural evens and festivals






24. Protects both the guest and employee






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






26. 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






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






28. 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






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






30. 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)






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






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






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






34. 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






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






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






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






38. Star System






39. 10-30% off the rack rate






40. All Suite hotels






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






42. A system that tracks guest room phone charges






43. A running inventory that automatically updates itself






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






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






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






47. Off-the-street






48. The market share that a business actually receives






49. A specific share or slot of a certain market






50. Represents the business travelers