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. Is mostly related to location and size of the facility






2. A specific share or slot of a certain market






3. Requires equal dollar amounts of charge and credits






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






5. Ecotourism combined with practical matter for policy makers






6. ADR x Occupancy=Rev Par






7. No reservation






8. The individual who verifies and balances guests' accounts






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






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






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






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






13. 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)






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






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






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






17. A system that tracks guest room phone charges






18. Represents the business travelers






19. The number of seats filled on a flight






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






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






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






23. The market share that a business actually receives






24. Lowest possible rate - many restrictions






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






26. Diamond Ratings






27. The average amount each group spends






28. 10-30% off the rack rate






29. Tourism with a consience






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






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






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






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






34. Hotels have love-hate relationship






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






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






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






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






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






40. Guests who cancel on the day of arrival






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






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






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






44. Registered But Not Assigned






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






46. All Suite hotels






47. A running inventory that automatically updates itself






48. 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






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






50. Represents the leisure travelers and tourists