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. 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)






2. The individual who verifies and balances guests' accounts






3. Diamond Ratings






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






5. 'of the day'-chefs specials






6. Lowest possible rate - many restrictions






7. The airlines






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






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






10. The market share that a business actually receives






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






12. Registered But Not Assigned






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






14. 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






15. 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






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






17. Tourism with a consience






18. The average amount each group spends






19. Travel for business purposes






20. Represents the business travelers






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






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






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






24. Guests who cancel on the day of arrival






25. American Society of Association Executives






26. The number of seats filled on a flight






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






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






29. Specific cultural evens and festivals






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






31. A running inventory that automatically updates itself






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






33. 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






34. 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






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






36. Walk-In






37. Getting the room at a certain percentage off






38. Off-the-street






39. Courts consider reservations to be legal contracts






40. A specific share or slot of a certain market






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






42. Elaborate or artful cuisine - contemporary cuisine






43. Possible to exceed 100% occupancy






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






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






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






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






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






49. 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






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