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






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






3. Courts consider reservations to be legal contracts






4. 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






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






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






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. ADR x Occupancy=Rev Par






9. The market share that a business actually receives






10. Travel for business purposes






11. The number of seats filled on a flight






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






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






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






15. A system that tracks guest room phone charges






16. Guests who leave earlier than expected






17. (labor costs/net sales)x100






18. Represents the leisure travelers and tourists






19. Prepare a marketing plan for yourself






20. 'of the day'-chefs specials






21. Specific cultural evens and festivals






22. Guests who cancel on the day of arrival






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






24. 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






25. Employees who train employees






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






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






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






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






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






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






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






33. No reservation






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






35. Elaborate or artful cuisine - contemporary cuisine






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






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






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






39. 10-30% off the rack rate






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






41. The airlines






42. Guest who stay past their scheduled departure time






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






44. Registered But Not Assigned






45. The individual who verifies and balances guests' accounts






46. A running inventory that automatically updates itself






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






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






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






50. 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