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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. 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






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






3. Guest who stay past their scheduled departure time






4. Revenue earned per available room






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






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






7. 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






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






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






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






11. 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






12. Tourism with a consience






13. 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






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






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






16. The individual who verifies and balances guests' accounts






17. Bechamel - espagnole - hollandaise - tomato - veloute






18. Courts consider reservations to be legal contracts






19. Diamond Ratings






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






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






22. ADR x Occupancy=Rev Par






23. Requires equal dollar amounts of charge and credits






24. Guests who cancel on the day of arrival






25. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






26. The market share that a business actually receives






27. Preferred by most employees. From 7:30 am to 3:30 pm






28. Possible to exceed 100% occupancy






29. Elaborate or artful cuisine - contemporary cuisine






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






31. Getting the room at a certain percentage off






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






33. 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






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






35. Employees who train employees






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






37. The number of seats filled on a flight






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






39. 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)






40. Walk-In






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






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






43. Off-the-street






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






45. Represents the leisure travelers and tourists






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






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






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






49. Specific cultural evens and festivals






50. The average amount each group spends






?:?:)

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