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. Tourism with a consience






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






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






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






5. Requires equal dollar amounts of charge and credits






6. Bechamel - espagnole - hollandaise - tomato - veloute






7. Employees who train employees






8. Lowest possible rate - many restrictions






9. No reservation






10. 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






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






12. A specific share or slot of a certain market






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






14. 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






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






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






17. Walk-In






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






19. There is no relationship between the number of city-ledger accounts and the number of occupied rooms






20. Ecotourism combined with practical matter for policy makers






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






22. ADR x Occupancy=Rev Par






23. The market share that a business actually receives






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






25. 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)






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






27. Prepare a marketing plan for yourself






28. The individual who verifies and balances guests' accounts






29. Registered But Not Assigned






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






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






32. Diamond Ratings






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






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






35. Guests who leave earlier than expected






36. Star System






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






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






39. A running inventory that automatically updates itself






40. 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






41. Guests who cancel on the day of arrival






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






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






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






45. Represents the business travelers






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






47. Specific cultural evens and festivals






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






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






50. The average amount each group spends