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. Following a worker to learn about his or her job






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






3. Protects both the guest and employee






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






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






6. 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)






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






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






9. No reservation






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






11. The number of seats filled on a flight






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






13. American Society of Association Executives






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






16. 'of the day'-chefs specials






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






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






19. The airlines






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






21. Requires equal dollar amounts of charge and credits






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






23. Guest who stay past their scheduled departure time






24. ADR x Occupancy=Rev Par






25. A running inventory that automatically updates itself






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






27. 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






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






29. The individual who verifies and balances guests' accounts






30. Walk-In






31. Registered But Not Assigned






32. Off-the-street






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






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






35. Prepare a marketing plan for yourself






36. Star System






37. Represents the business travelers






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






39. Ecotourism combined with practical matter for policy makers






40. Tourism with a consience






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






42. 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






43. The market share that a business actually receives






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






45. Guests who leave earlier than expected






46. 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






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






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






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






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