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. Star System






2. Guests who leave earlier than expected






3. Tourism with a consience






4. (labor costs/net sales)x100






5. Standard rate for everyone at a hotel






6. 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






7. All Suite hotels






8. No reservation






9. ADR x Occupancy=Rev Par






10. Represents the leisure travelers and tourists






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






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






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






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






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






17. Possible to exceed 100% occupancy






18. Ecotourism combined with practical matter for policy makers






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






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






21. 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)






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






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






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






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






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






27. Prepare a marketing plan for yourself






28. 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






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






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






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






32. The individual who verifies and balances guests' accounts






33. American Society of Association Executives






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






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






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






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






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






39. The airlines






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






41. A running inventory that automatically updates itself






42. Lowest possible rate - many restrictions






43. The average amount each group spends






44. Off-the-street






45. Protects both the guest and employee






46. Revenue earned per available room






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






48. Guest who stay past their scheduled departure time






49. 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






50. 10-30% off the rack rate