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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. 10-30% off the rack rate






2. (labor costs/net sales)x100






3. Standard rate for everyone at a hotel






4. Off-the-street






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






6. Prepare a marketing plan for yourself






7. 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)






8. 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






9. Guest who stay past their scheduled departure time






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






11. Guests who leave earlier than expected






12. The individual who verifies and balances guests' accounts






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






14. 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






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






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






17. Revenue earned per available room






18. 'of the day'-chefs specials






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






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






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






22. A system that tracks guest room phone charges






23. 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






24. American Society of Association Executives






25. Diamond Ratings






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






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






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






29. Bechamel - espagnole - hollandaise - tomato - veloute






30. Represents the leisure travelers and tourists






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






32. 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






33. Employees who train employees






34. Requires equal dollar amounts of charge and credits






35. 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






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






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






38. Hotels have love-hate relationship






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






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






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






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






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






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






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






46. Tourism with a consience






47. Registered But Not Assigned






48. The airlines






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






50. The average amount each group spends






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