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. Diamond Ratings






2. No reservation






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






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






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






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






7. Represents the leisure travelers and tourists






8. 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






9. 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






10. Star System






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






12. 10-30% off the rack rate






13. Walk-In






14. 'of the day'-chefs specials






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






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






17. Standard rate for everyone at a hotel






18. Employees who train employees






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






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






21. American Society of Association Executives






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






23. Prepare a marketing plan for yourself






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






25. Getting the room at a certain percentage off






26. Ecotourism combined with practical matter for policy makers






27. Off-the-street






28. Specific cultural evens and festivals






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






30. Hotels have love-hate relationship






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






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






33. 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)






34. (labor costs/net sales)x100






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






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






37. Guests who leave earlier than expected






38. Lowest possible rate - many restrictions






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






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






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






42. 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






43. Tourism with a consience






44. Revenue earned per available room






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






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






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






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






49. A system that tracks guest room phone charges






50. The individual who verifies and balances guests' accounts