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






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






3. Bechamel - espagnole - hollandaise - tomato - veloute






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






5. Getting the room at a certain percentage off






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






7. A system that tracks guest room phone charges






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






9. Off-the-street






10. The market share that a business actually receives






11. 'of the day'-chefs specials






12. 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






13. ADR x Occupancy=Rev Par






14. Ecotourism combined with practical matter for policy makers






15. Revenue earned per available room






16. 10-30% off the rack rate






17. The average amount each group spends






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






19. Represents the business travelers






20. Star System






21. Possible to exceed 100% occupancy






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






23. Registered But Not Assigned






24. 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)






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






26. Hotels have love-hate relationship






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






28. 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






29. American Society of Association Executives






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






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






32. A specific share or slot of a certain market






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






34. Guest who stay past their scheduled departure time






35. Include room and all three meals. Used in Europe






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






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






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






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






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






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






42. Courts consider reservations to be legal contracts






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






44. The airlines






45. (labor costs/net sales)x100






46. Standard rate for everyone at a hotel






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






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






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






50. 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







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Can you answer 50 questions in 15 minutes?


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