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. Represents the leisure travelers and tourists






2. The market share that a business actually receives






3. 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






4. Possible to exceed 100% occupancy






5. The individual who verifies and balances guests' accounts






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






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






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






9. Walk-In






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






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






12. Tourism with a consience






13. Requires equal dollar amounts of charge and credits






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






15. Travel for business purposes






16. Getting the room at a certain percentage off






17. Revenue earned per available room






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






19. 10-30% off the rack rate






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






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






22. Hotels have love-hate relationship






23. Diamond Ratings






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






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






26. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






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






31. Courts consider reservations to be legal contracts






32. Guests who leave earlier than expected






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






34. 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






35. All Suite hotels






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






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






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






39. ADR x Occupancy=Rev Par






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






41. Represents the business travelers






42. A running inventory that automatically updates itself






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






44. The average amount each group spends






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






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






47. Guest who stay past their scheduled departure time






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






49. 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






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