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






2. Guests who cancel on the day of arrival






3. The market share that a business actually receives






4. Lowest possible rate - many restrictions






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






6. Protects both the guest and employee






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






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






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






10. 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






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






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






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






14. Represents the leisure travelers and tourists






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






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






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






18. 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






19. Represents the business travelers






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






21. Prepare a marketing plan for yourself






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






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






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






25. Courts consider reservations to be legal contracts






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






27. (labor costs/net sales)x100






28. Possible to exceed 100% occupancy






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






30. A system that tracks guest room phone charges






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






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






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






34. Guests who leave earlier than expected






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






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






37. The individual who verifies and balances guests' accounts






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






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






40. Standard rate for everyone at a hotel






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






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






43. Requires equal dollar amounts of charge and credits






44. The number of seats filled on a flight






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






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






47. 10-30% off the rack rate






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






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






50. 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