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. Revenue earned per available room






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






3. 10-30% off the rack rate






4. Courts consider reservations to be legal contracts






5. The market share that a business actually receives






6. Lowest possible rate - many restrictions






7. Possible to exceed 100% occupancy






8. ADR x Occupancy=Rev Par






9. A specific share or slot of a certain market






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






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






12. Specific cultural evens and festivals






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






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






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






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






17. Represents the leisure travelers and tourists






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






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






20. Guests who cancel on the day of arrival






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






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






23. No reservation






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






25. Standard rate for everyone at a hotel






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






27. The average amount each group spends






28. Bechamel - espagnole - hollandaise - tomato - veloute






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






30. Travel for business purposes






31. Diamond Ratings






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






33. Walk-In






34. Prepare a marketing plan for yourself






35. A running inventory that automatically updates itself






36. 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






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






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






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. 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






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






43. The airlines






44. Guest who stay past their scheduled departure time






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






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






47. Elaborate or artful cuisine - contemporary cuisine






48. 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






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






50. A paste for thickening sauces - made from equal parts of fat and flour