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. 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






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






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






4. No reservation






5. Represents the leisure travelers and tourists






6. Revenue earned per available room






7. Courts consider reservations to be legal contracts






8. All Suite hotels






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






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






11. Guests who leave earlier than expected






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






13. Travel for business purposes






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. The average amount each group spends






16. 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






17. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






21. 'of the day'-chefs specials






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






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






24. (labor costs/net sales)x100






25. Represents the business travelers






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






27. 10-30% off the rack rate






28. A system that tracks guest room phone charges






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






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






31. Diamond Ratings






32. Hotels have love-hate relationship






33. Lowest possible rate - many restrictions






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






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






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






37. The airlines






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






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






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






41. Guests who cancel on the day of arrival






42. A specific share or slot of a certain market






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






44. Prepare a marketing plan for yourself






45. Include room and all three meals. Used in Europe






46. Guest who stay past their scheduled departure time






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






48. The market share that a business actually receives






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






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