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. Off-the-street






2. (labor costs/net sales)x100






3. Courts consider reservations to be legal contracts






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






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






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






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






8. Travel for business purposes






9. The individual who verifies and balances guests' accounts






10. Represents the business travelers






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






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






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






14. 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)






15. Diamond Ratings






16. Prepare a marketing plan for yourself






17. Ecotourism combined with practical matter for policy makers






18. Revenue earned per available room






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






20. 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






21. Guests who cancel on the day of arrival






22. Tourism with a consience






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






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






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






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






27. Guests who leave earlier than expected






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






29. The number of seats filled on a flight






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






31. Registered But Not Assigned






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






33. 10-30% off the rack rate






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






35. No reservation






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






37. The airlines






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






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






40. ADR x Occupancy=Rev Par






41. 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






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






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






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






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






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






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






48. 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






49. Possible to exceed 100% occupancy






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