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. ADR x Occupancy=Rev Par






2. The number of seats filled on a flight






3. 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






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






5. 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)






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






7. A running inventory that automatically updates itself






8. Guests who leave earlier than expected






9. Revenue earned per available room






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






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






12. The individual who verifies and balances guests' accounts






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






14. 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






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






16. Courts consider reservations to be legal contracts






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






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






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






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






21. Employees who train employees






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






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






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






25. Getting the room at a certain percentage off






26. American Society of Association Executives






27. 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






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






29. 'of the day'-chefs specials






30. Travel for business purposes






31. Ecotourism combined with practical matter for policy makers






32. Requires equal dollar amounts of charge and credits






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






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






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






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






37. 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






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






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






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






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






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






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






44. Lowest possible rate - many restrictions






45. Registered But Not Assigned






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






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






48. The average amount each group spends






49. Walk-In






50. A system that tracks guest room phone charges