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. Lower than corporate rate - used when booking association business






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






3. 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






4. 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






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






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






7. (labor costs/net sales)x100






8. Walk-In






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






10. The market share that a business actually receives






11. The average amount each group spends






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






13. Diamond Ratings






14. Courts consider reservations to be legal contracts






15. Tourism with a consience






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






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






18. The number of seats filled on a flight






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






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






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






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






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






24. Off-the-street






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






26. Protects both the guest and employee






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






28. Possible to exceed 100% occupancy






29. Revenue earned per available room






30. 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)






31. Elaborate or artful cuisine - contemporary cuisine






32. Getting the room at a certain percentage off






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






34. Hotels have love-hate relationship






35. American Society of Association Executives






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






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






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






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






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






41. Registered But Not Assigned






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






43. The individual who verifies and balances guests' accounts






44. Represents the business travelers






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






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. Employees who train employees






48. Represents the leisure travelers and tourists






49. 10-30% off the rack rate






50. Prepare a marketing plan for yourself