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 market share that a business actually receives






2. Lowest possible rate - many restrictions






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






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






5. Bechamel - espagnole - hollandaise - tomato - veloute






6. The individual who verifies and balances guests' accounts






7. Revenue earned per available room






8. Requires equal dollar amounts of charge and credits






9. (labor costs/net sales)x100






10. Specific cultural evens and festivals






11. The airlines






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






13. A specific share or slot of a certain market






14. Walk-In






15. 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






16. 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






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






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






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






20. Possible to exceed 100% occupancy






21. A system that tracks guest room phone charges






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






23. Off-the-street






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






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






26. Guests who leave earlier than expected






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






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






29. Protects both the guest and employee






30. A cook who supervises food production and who reports to the executive chef; second in command






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






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






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






34. American Society of Association Executives






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






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






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






38. 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)






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






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






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






42. Standard rate for everyone at a hotel






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






44. Represents the business travelers






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






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






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






48. 10-30% off the rack rate






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






50. The number of seats filled on a flight