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. Lowest possible rate - many restrictions






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






3. Elaborate or artful cuisine - contemporary cuisine






4. 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)






5. No reservation






6. Off-the-street






7. Courts consider reservations to be legal contracts






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






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






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






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






12. Walk-In






13. Registered But Not Assigned






14. Generally repairable within a short amount of time - has a minor problem.






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






16. 10-30% off the rack rate






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






18. 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






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






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






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






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






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






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






25. 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






26. Requires equal dollar amounts of charge and credits






27. All Suite hotels






28. Standard rate for everyone at a hotel






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






30. Bechamel - espagnole - hollandaise - tomato - veloute






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






32. A specific share or slot of a certain market






33. The airlines






34. 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






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






36. Getting the room at a certain percentage off






37. 'of the day'-chefs specials






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






39. Represents the business travelers






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






41. (labor costs/net sales)x100






42. The individual who verifies and balances guests' accounts






43. Represents the leisure travelers and tourists






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






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






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






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






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






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






50. Specific cultural evens and festivals