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. 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)






2. 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






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






4. Star System






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






6. ADR x Occupancy=Rev Par






7. 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






8. The number of seats filled on a flight






9. No reservation






10. Revenue earned per available room






11. Employees who train employees






12. Tourism with a consience






13. Represents the business travelers






14. A running inventory that automatically updates itself






15. Hotels have love-hate relationship






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






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






18. A specific share or slot of a certain market






19. Courts consider reservations to be legal contracts






20. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






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






25. 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






26. A system that tracks guest room phone charges






27. Walk-In






28. 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






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






30. The market share that a business actually receives






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






32. Off-the-street






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






34. Protects both the guest and employee






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






36. 10-30% off the rack rate






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






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






39. Represents the leisure travelers and tourists






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






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






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






43. Ecotourism combined with practical matter for policy makers






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






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






46. The average amount each group spends






47. Getting the room at a certain percentage off






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






49. Registered But Not Assigned






50. American Society of Association Executives