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. American Society of Association Executives






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






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






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






5. Represents the business travelers






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






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






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






9. 'of the day'-chefs specials






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






11. Tourism with a consience






12. All Suite hotels






13. Employees who train employees






14. 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






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






16. Courts consider reservations to be legal contracts






17. Getting the room at a certain percentage off






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






19. Standard rate for everyone at a hotel






20. Elaborate or artful cuisine - contemporary cuisine






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






22. Ecotourism combined with practical matter for policy makers






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






24. 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)






25. A running inventory that automatically updates itself






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






27. Protects both the guest and employee






28. (labor costs/net sales)x100






29. 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






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






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






32. 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






33. The number of seats filled on a flight






34. Diamond Ratings






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






36. The average amount each group spends






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






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






39. A specific share or slot of a certain market






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






41. Represents the leisure travelers and tourists






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






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






44. Off-the-street






45. The market share that a business actually receives






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






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






48. 10-30% off the rack rate






49. No reservation






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