Test your basic knowledge |

Hotel Operations - 2

Subject : hospitality
Instructions:
  • Answer 50 questions in 30 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. 10-30% off the rack rate






2. Guest who stay past their scheduled departure time






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






4. Revenue earned per available room






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






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






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






8. Tourism with a consience






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






10. Guests who cancel on the day of arrival






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






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






13. Getting the room at a certain percentage off






14. Off-the-street






15. 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






16. 'of the day'-chefs specials






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






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






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






20. Prepare a marketing plan for yourself






21. Guests who leave earlier than expected






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






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






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






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. Travel for business purposes






27. 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






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






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






30. 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






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






32. Bechamel - espagnole - hollandaise - tomato - veloute






33. 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






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






35. Courts consider reservations to be legal contracts






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






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. Possible to exceed 100% occupancy






39. All Suite hotels






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






41. American Society of Association Executives






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






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






44. Standard rate for everyone at a hotel






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






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






47. Star System






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






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






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