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. Tourism with a consience






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






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






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






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






6. 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






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






8. The average amount each group spends






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






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






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






12. Requires equal dollar amounts of charge and credits






13. Registered But Not Assigned






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






15. 10-30% off the rack rate






16. ADR x Occupancy=Rev Par






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






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






19. Prepare a marketing plan for yourself






20. Possible to exceed 100% occupancy






21. Bechamel - espagnole - hollandaise - tomato - veloute






22. Travel for business purposes






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






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






25. Guests who cancel on the day of arrival






26. American Society of Association Executives






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






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






30. Specific cultural evens and festivals






31. 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






32. The full rate - without discounts - that one quotes as a room charge.






33. Elaborate or artful cuisine - contemporary cuisine






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






35. All Suite hotels






36. Represents the business travelers






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






38. 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)






39. 'of the day'-chefs specials






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






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






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






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






44. Represents the leisure travelers and tourists






45. Off-the-street






46. Diamond Ratings






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






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






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






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