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. 'of the day'-chefs specials






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






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






4. (labor costs/net sales)x100






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






6. Protects both the guest and employee






7. Walk-In






8. Courts consider reservations to be legal contracts






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






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






12. 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






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






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






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






16. Specific cultural evens and festivals






17. Ecotourism combined with practical matter for policy makers






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






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






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






21. Star System






22. Requires equal dollar amounts of charge and credits






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






24. No reservation






25. ADR x Occupancy=Rev Par






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






27. Registered But Not Assigned






28. Diamond Ratings






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






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






31. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






36. 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






37. A system that tracks guest room phone charges






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






39. 10-30% off the rack rate






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






41. Tourism with a consience






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. Getting the room at a certain percentage off






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






45. Possible to exceed 100% occupancy






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






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






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






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






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