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. Star System






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






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






4. No reservation






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






6. 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






7. (labor costs/net sales)x100






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






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






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






11. Hotels have love-hate relationship






12. The average amount each group spends






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






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






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






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






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






18. Diamond Ratings






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






20. 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)






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






22. A running inventory that automatically updates itself






23. The airlines






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






25. 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






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






27. 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






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






29. Revenue earned per available room






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






31. Guest who stay past their scheduled departure time






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






33. 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






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






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






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






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






38. Lowest possible rate - many restrictions






39. The number of seats filled on a flight






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






41. American Society of Association Executives






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






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






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






45. Specific cultural evens and festivals






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






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






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






49. Tourism with a consience






50. Travel for recreation or the promotion and arrangement of such travel