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






2. 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






3. Requires equal dollar amounts of charge and credits






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






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






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






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






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






9. 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






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






11. Prepare a marketing plan for yourself






12. ADR x Occupancy=Rev Par






13. Ecotourism combined with practical matter for policy makers






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






15. The airlines






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






17. Represents the business travelers






18. 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






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






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






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






22. Employees who train employees






23. The market share that a business actually receives






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






25. 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






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






27. Elaborate or artful cuisine - contemporary cuisine






28. Diamond Ratings






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






30. Guest who stay past their scheduled departure time






31. Off-the-street






32. 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






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






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






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






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






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






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






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






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






41. Hotels have love-hate relationship






42. Lowest possible rate - many restrictions






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






44. Bechamel - espagnole - hollandaise - tomato - veloute






45. A running inventory that automatically updates itself






46. Protects both the guest and employee






47. 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






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






49. A specific share or slot of a certain market






50. Guests who leave earlier than expected