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 amount each group spends






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






3. Diamond Ratings






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






5. (labor costs/net sales)x100






6. ADR x Occupancy=Rev Par






7. The number of seats filled on a flight






8. American Society of Association Executives






9. Tourism with a consience






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






11. Guests who leave earlier than expected






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






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






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






15. 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






16. The individual who verifies and balances guests' accounts






17. All Suite hotels






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






19. Protects both the guest and employee






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






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






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






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






24. No reservation






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






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






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






28. The market share that a business actually receives






29. Represents the leisure travelers and tourists






30. 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






31. Bechamel - espagnole - hollandaise - tomato - veloute






32. Travel for business purposes






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






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






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






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






37. 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






38. 10-30% off the rack rate






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






40. Registered But Not Assigned






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






42. Standard rate for everyone at a hotel






43. 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)






44. Guests who cancel on the day of arrival






45. 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






46. A system that tracks guest room phone charges






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






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






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






50. 'of the day'-chefs specials