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






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






3. Tourism with a consience






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






5. Elaborate or artful cuisine - contemporary cuisine






6. The average amount each group spends






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






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






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






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






11. Off-the-street






12. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.






13. 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






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






15. Revenue earned per available room






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






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






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






19. Walk-In






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






21. 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






22. Ecotourism combined with practical matter for policy makers






23. Lowest possible rate - many restrictions






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






25. A system that tracks guest room phone charges






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






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






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. Some guests with reservations never arrive at the hotel.






30. Prepare a marketing plan for yourself






31. Represents the leisure travelers and tourists






32. A running inventory that automatically updates itself






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






34. Protects both the guest and employee






35. Getting the room at a certain percentage off






36. Star System






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






38. Specific cultural evens and festivals






39. The individual who verifies and balances guests' accounts






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






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






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






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






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






45. Possible to exceed 100% occupancy






46. Guest who stay past their scheduled departure time






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






48. 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






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






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