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 cancel on the day of arrival






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






3. Getting the room at a certain percentage off






4. Possible to exceed 100% occupancy






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






6. 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






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






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






9. 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






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






11. Protects both the guest and employee






12. Courts consider reservations to be legal contracts






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






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






15. Bechamel - espagnole - hollandaise - tomato - veloute






16. 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)






17. Guests who leave earlier than expected






18. Represents the business travelers






19. A system that tracks guest room phone charges






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






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






22. Off-the-street






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






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






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






26. Travel for business purposes






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






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






29. Employees who train employees






30. Guest who stay past their scheduled departure time






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






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






33. The number of seats filled on a flight






34. The airlines






35. Elaborate or artful cuisine - contemporary cuisine






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






37. 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






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






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






40. Prepare a marketing plan for yourself






41. Revenue earned per available room






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






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






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






45. Star System






46. 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






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






48. Hotels have love-hate relationship






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






50. Lowest possible rate - many restrictions