Test your basic knowledge |

Hotel Operations - 2

Subject : hospitality
Instructions:
  • Answer 50 questions in 20 minutes. 2 minutes extra for reading the instructions.
  • 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 market share based on each business receiving an equal share of the market






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






3. Walk-In






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






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






6. Guests who arrive at the hotel one or more days prior to their scheduled reservation date






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






8. The airlines






9. A specific share or slot of a certain market






10. 10-30% off the rack rate






11. 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






12. No reservation






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






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






15. Guest who stay past their scheduled departure time






16. Ecotourism combined with practical matter for policy makers






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






18. 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






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






20. Bechamel - espagnole - hollandaise - tomato - veloute






21. ADR x Occupancy=Rev Par






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






23. A running inventory that automatically updates itself






24. Represents the business travelers






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






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






27. Courts consider reservations to be legal contracts






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






29. Registered But Not Assigned






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






31. Travel for business purposes






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






33. All Suite hotels






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






35. American Society of Association Executives






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






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






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






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






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






41. Represents the leisure travelers and tourists






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






43. (labor costs/net sales)x100






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






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






46. The individual who verifies and balances guests' accounts






47. Off-the-street






48. Star System






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