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






2. Standard rate for everyone at a hotel






3. 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






4. The market share that a business actually receives






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






6. The number of seats filled on a flight






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






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






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






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






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






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






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






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






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






16. Walk-In






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






18. Guests who leave earlier than expected






19. A specific share or slot of a certain market






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






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






22. Represents the leisure travelers and tourists






23. Star System






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






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






26. 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






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






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






29. Represents the business travelers






30. The airlines






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






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






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






34. Possible to exceed 100% occupancy






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






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






37. 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)






38. No reservation






39. ADR x Occupancy=Rev Par






40. Lowest possible rate - many restrictions






41. 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






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






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






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






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






46. Getting the room at a certain percentage off






47. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






50. Guest who stay past their scheduled departure time






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