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. 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






2. Employees who train employees






3. American Society of Association Executives






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






5. Standard rate for everyone at a hotel






6. Tourism with a consience






7. All Suite hotels






8. Ecotourism combined with practical matter for policy makers






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






10. 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






11. The market share that a business actually receives






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






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






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






15. Guest who stay past their scheduled departure time






16. No reservation






17. Walk-In






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






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






20. Hotels have love-hate relationship






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






22. Represents the leisure travelers and tourists






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






24. Revenue earned per available room






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






26. Star System






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






28. 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)






29. The individual who verifies and balances guests' accounts






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






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






32. Requires equal dollar amounts of charge and credits






33. Elaborate or artful cuisine - contemporary cuisine






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






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






36. 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






37. Lowest possible rate - many restrictions






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






39. 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






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






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






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






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






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






45. Guests who leave earlier than expected






46. 10-30% off the rack rate






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






48. A running inventory that automatically updates itself






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






50. 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