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






2. Getting the room at a certain percentage off






3. ADR x Occupancy=Rev Par






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






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






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






7. Guests who cancel on the day of arrival






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






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






10. Elaborate or artful cuisine - contemporary cuisine






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






12. The market share that a business actually receives






13. 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






14. American Society of Association Executives






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






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






17. The airlines






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






19. Hotels have love-hate relationship






20. 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






21. Bechamel - espagnole - hollandaise - tomato - veloute






22. Standard rate for everyone at a hotel






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






24. 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






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






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






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






28. A running inventory that automatically updates itself






29. Requires equal dollar amounts of charge and credits






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






31. Guests who leave earlier than expected






32. Revenue earned per available room






33. A system that tracks guest room phone charges






34. Specific cultural evens and festivals






35. 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






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






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






38. All Suite hotels






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






40. Off-the-street






41. Star System






42. Tourism with a consience






43. 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)






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






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






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






47. The individual who verifies and balances guests' accounts






48. Represents the business travelers






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






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