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 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






2. Ecotourism combined with practical matter for policy makers






3. 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






4. Guests who leave earlier than expected






5. Hotels have love-hate relationship






6. Tourism with a consience






7. 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






8. Diamond Ratings






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






10. Off-the-street






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






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






13. The individual who verifies and balances guests' accounts






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






15. 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






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






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






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






19. All Suite hotels






20. Walk-In






21. American Society of Association Executives






22. 10-30% off the rack rate






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






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






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






26. The average amount each group spends






27. Requires equal dollar amounts of charge and credits






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






29. Travel for business purposes






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. Courts consider reservations to be legal contracts






32. 'of the day'-chefs specials






33. Represents the leisure travelers and tourists






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






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






36. Star System






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






38. Registered But Not Assigned






39. Revenue earned per available room






40. 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






41. Lowest possible rate - many restrictions






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






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






44. 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






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






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






47. A specific share or slot of a certain market






48. Guests who cancel on the day of arrival






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






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