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. Getting the room at a certain percentage off






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






3. 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)






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






5. Guest who stay past their scheduled departure time






6. Diamond Ratings






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






8. The number of seats filled on a flight






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






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






11. Represents the business travelers






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






13. The individual who verifies and balances guests' accounts






14. A running inventory that automatically updates itself






15. 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






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






17. Tourism with a consience






18. The average amount each group spends






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






20. Elaborate or artful cuisine - contemporary cuisine






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






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






23. 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






24. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






27. Star System






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






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






30. Requires equal dollar amounts of charge and credits






31. 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






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






33. A system that tracks guest room phone charges






34. All Suite hotels






35. No reservation






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






37. Specific cultural evens and festivals






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






39. Lowest possible rate - many restrictions






40. Possible to exceed 100% occupancy






41. Prepare a marketing plan for yourself






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






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






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






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






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






47. ADR x Occupancy=Rev Par






48. The market share that a business actually receives






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






50. Guests who cancel on the day of arrival