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. Represents the leisure travelers and tourists






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






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






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






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






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






7. 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






8. Prepare a marketing plan for yourself






9. Off-the-street






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






11. The market share that a business actually receives






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






13. A system that tracks guest room phone charges






14. The number of seats filled on a flight






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






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






17. 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






18. A running inventory that automatically updates itself






19. Represents the business travelers






20. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






21. 'of the day'-chefs specials






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






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






24. Bechamel - espagnole - hollandaise - tomato - veloute






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






26. Revenue earned per available room






27. Lowest possible rate - many restrictions






28. Guests who leave earlier than expected






29. Elaborate or artful cuisine - contemporary cuisine






30. American Society of Association Executives






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






32. Protects both the guest and employee






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






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






35. (labor costs/net sales)x100






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






37. Getting the room at a certain percentage off






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






39. Travel for business purposes






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






41. 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






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






43. A specific share or slot of a certain market






44. Tourism with a consience






45. 10-30% off the rack rate






46. Registered But Not Assigned






47. Employees who train employees






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






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






50. ADR x Occupancy=Rev Par