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






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






3. American Society of Association Executives






4. Star System






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






6. Hotels have love-hate relationship






7. Guest who stay past their scheduled departure time






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






9. Ecotourism combined with practical matter for policy makers






10. 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






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






12. Requires equal dollar amounts of charge and credits






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






14. Travel for business purposes






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






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






17. A running inventory that automatically updates itself






18. 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






19. The number of seats filled on a flight






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






21. Lowest possible rate - many restrictions






22. Prepare a marketing plan for yourself






23. A paste for thickening sauces - made from equal parts of fat and flour






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






25. A system that tracks guest room phone charges






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






27. Guests who leave earlier than expected






28. Courts consider reservations to be legal contracts






29. 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






30. The average amount each group spends






31. Registered But Not Assigned






32. Getting the room at a certain percentage off






33. Tourism with a consience






34. 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






35. 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)






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






37. Guests who cancel on the day of arrival






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






39. All Suite hotels






40. 10-30% off the rack rate






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






42. 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






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






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






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






46. Employees who train employees






47. A specific share or slot of a certain market






48. The market share that a business actually receives






49. Possible to exceed 100% occupancy






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