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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. Lower than corporate rate - used when booking association business






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






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






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






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






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






8. 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






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






10. Revenue earned per available room






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






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






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






14. Courts consider reservations to be legal contracts






15. Star System






16. 'of the day'-chefs specials






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






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






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






20. 10-30% off the rack rate






21. 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






22. American Society of Association Executives






23. The airlines






24. Elaborate or artful cuisine - contemporary cuisine






25. Lowest possible rate - many restrictions






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






27. Travel for business purposes






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






29. Possible to exceed 100% occupancy






30. Diamond Ratings






31. The market share that a business actually receives






32. Prepare a marketing plan for yourself






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






34. Guest who stay past their scheduled departure time






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






36. Protects both the guest and employee






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






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






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






40. Registered But Not Assigned






41. All Suite hotels






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






43. Walk-In






44. ADR x Occupancy=Rev Par






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






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






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






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






49. Bechamel - espagnole - hollandaise - tomato - veloute






50. Specific cultural evens and festivals







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Can you answer 50 questions in 15 minutes?


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