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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. Star System






2. Diamond Ratings






3. All Suite hotels






4. Ecotourism combined with practical matter for policy makers






5. 10-30% off the rack rate






6. A running inventory that automatically updates itself






7. Tourism with a consience






8. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






11. The airlines






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






13. Specific cultural evens and festivals






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






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






16. Lowest possible rate - many restrictions






17. Hotels have love-hate relationship






18. Guests who leave earlier than expected






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






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






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






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






23. Courts consider reservations to be legal contracts






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






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






26. 'of the day'-chefs specials






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






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






29. ADR x Occupancy=Rev Par






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






31. The market share that a business actually receives






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






33. The number of seats filled on a flight






34. 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






35. American Society of Association Executives






36. Represents the leisure travelers and tourists






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






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






39. 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)






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






41. Requires equal dollar amounts of charge and credits






42. (labor costs/net sales)x100






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






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






45. From the hours of 3:30 pm to 11:30 pm






46. A specific share or slot of a certain market






47. A system that tracks guest room phone charges






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






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






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






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