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. Courts consider reservations to be legal contracts






2. Lowest possible rate - many restrictions






3. Guests who leave earlier than expected






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






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






6. Revenue earned per available room






7. Tourism with a consience






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






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






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






11. 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






12. 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)






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






14. (labor costs/net sales)x100






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






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






17. Prepare a marketing plan for yourself






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






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






20. 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






21. The number of seats filled on a flight






22. Employees who train employees






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






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






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






26. ADR x Occupancy=Rev Par






27. Represents the leisure travelers and tourists






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






29. A specific share or slot of a certain market






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






31. The average amount each group spends






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






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






34. Star System






35. Walk-In






36. Requires equal dollar amounts of charge and credits






37. Getting the room at a certain percentage off






38. 10-30% off the rack rate






39. 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






40. A system that tracks guest room phone charges






41. 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






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






43. Standard rate for everyone at a hotel






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






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






46. American Society of Association Executives






47. No reservation






48. Guests who cancel on the day of arrival






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






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