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. Guests who leave earlier than expected






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






3. The airlines






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






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






6. Tourism with a consience






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






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






9. Travel for business purposes






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






11. Represents the leisure travelers and tourists






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






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






14. Hotels have love-hate relationship






15. American Society of Association Executives






16. A system that tracks guest room phone charges






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






18. The number of seats filled on a flight






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






20. A running inventory that automatically updates itself






21. Revenue earned per available room






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






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






24. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






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






26. The individual who verifies and balances guests' accounts






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






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






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






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






31. Registered But Not Assigned






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






33. Possible to exceed 100% occupancy






34. Represents the business travelers






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






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






37. 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






38. Guest who stay past their scheduled departure time






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






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






41. Requires equal dollar amounts of charge and credits






42. 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






43. Star System






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






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






46. 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






47. 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)






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






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






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