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






2. Possible to exceed 100% occupancy






3. The market share that a business actually receives






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






5. Protects both the guest and employee






6. Star System






7. 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






8. 10-30% off the rack rate






9. 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)






10. Registered But Not Assigned






11. Courts consider reservations to be legal contracts






12. American Society of Association Executives






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






14. Travel for business purposes






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






16. Elaborate or artful cuisine - contemporary cuisine






17. All Suite hotels






18. ADR x Occupancy=Rev Par






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






20. 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






21. Revenue earned per available room






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






23. Hotels have love-hate relationship






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






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






26. 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






27. (labor costs/net sales)x100






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






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






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






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






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






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






34. Prepare a marketing plan for yourself






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






36. Getting the room at a certain percentage off






37. Lowest possible rate - many restrictions






38. Requires equal dollar amounts of charge and credits






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






40. A running inventory that automatically updates itself






41. 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






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






43. Employees who train employees






44. A system that tracks guest room phone charges






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






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






47. Lower than corporate rate - used when booking association business






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






49. Guest who stay past their scheduled departure time






50. Guests who arrive at the hotel one or more days prior to their scheduled reservation date