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






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






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






4. The airlines






5. Represents the business travelers






6. 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






7. 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






8. 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)






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






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






11. A system that tracks guest room phone charges






12. Employees who train employees






13. Guests who cancel on the day of arrival






14. Requires equal dollar amounts of charge and credits






15. A running inventory that automatically updates itself






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






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






18. Diamond Ratings






19. The individual who verifies and balances guests' accounts






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






21. Revenue earned per available room






22. ADR x Occupancy=Rev Par






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






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






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






26. Guest who stay past their scheduled departure time






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






28. All Suite hotels






29. The market share that a business actually receives






30. Walk-In






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






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






33. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






38. Courts consider reservations to be legal contracts






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






40. Prepare a marketing plan for yourself






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






42. Getting the room at a certain percentage off






43. 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






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






45. From the hours of 11:30 pm to 7:30 am






46. 10-30% off the rack rate






47. Off-the-street






48. Registered But Not Assigned






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






50. Bechamel - espagnole - hollandaise - tomato - veloute