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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. Revenue earned per available room






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






3. A concept that refers to new money that is brought into a community to some extent that income then passes into the community






4. 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






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






6. A system that tracks guest room phone charges






7. No reservation






8. (labor costs/net sales)x100






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






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






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






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






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






14. Travel for business purposes






15. A specific share or slot of a certain market






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






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






18. Walk-In






19. Hotels have love-hate relationship






20. Specific cultural evens and festivals






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






22. The number of seats filled on a flight






23. Guests who cancel on the day of arrival






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






25. Courts consider reservations to be legal contracts






26. Lowest possible rate - many restrictions






27. Requires equal dollar amounts of charge and credits






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






29. The market share that a business actually receives






30. Registered But Not Assigned






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






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






33. Ecotourism combined with practical matter for policy makers






34. Elaborate or artful cuisine - contemporary cuisine






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






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






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






38. Diamond Ratings






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






40. 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






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






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






43. American Society of Association Executives






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






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






46. The individual who verifies and balances guests' accounts






47. Off-the-street






48. Guest who stay past their scheduled departure time






49. ADR x Occupancy=Rev Par






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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