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






2. All Suite hotels






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






4. Registered But Not Assigned






5. American Society of Association Executives






6. The number of seats filled on a flight






7. 10-30% off the rack rate






8. No reservation






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






10. Revenue earned per available room






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






12. A system that tracks guest room phone charges






13. The average amount each group spends






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






15. 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






16. Guests who cancel on the day of arrival






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






18. They would rather try the hotel desk than busier retail outlets.






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






20. The individual who verifies and balances guests' accounts






21. Possible to exceed 100% occupancy






22. The airlines






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






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






25. Elaborate or artful cuisine - contemporary cuisine






26. Star System






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






28. 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)






29. 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






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






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






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






33. Represents the business travelers






34. Travel for business purposes






35. A specific share or slot of a certain market






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






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






38. Courts consider reservations to be legal contracts






39. 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






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






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






42. Protects both the guest and employee






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






44. 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






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






46. Specific cultural evens and festivals






47. Tourism with a consience






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






49. Getting the room at a certain percentage off






50. Ecotourism combined with practical matter for policy makers