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. The market share that a business actually receives






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






3. 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






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






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






6. Registered But Not Assigned






7. 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






8. The average amount each group spends






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






10. No reservation






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






12. A specific share or slot of a certain market






13. 'of the day'-chefs specials






14. Standard rate for everyone at a hotel






15. Diamond Ratings






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






17. 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)






18. A running inventory that automatically updates itself






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






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






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






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






23. Protects both the guest and employee






24. The airlines






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






26. Elaborate or artful cuisine - contemporary cuisine






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






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






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






30. Lowest possible rate - many restrictions






31. Represents the business travelers






32. From the hours of 3:30 pm to 11:30 pm






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






34. Possible to exceed 100% occupancy






35. Guests who cancel on the day of arrival






36. All Suite hotels






37. Bechamel - espagnole - hollandaise - tomato - veloute






38. 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






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






40. Revenue earned per available room






41. Guest who stay past their scheduled departure time






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






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






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






45. 10-30% off the rack rate






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






47. Specific cultural evens and festivals






48. 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






49. Employees who train employees






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