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






2. 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






3. Standard rate for everyone at a hotel






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






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






6. 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






7. The market share that a business actually receives






8. A running inventory that automatically updates itself






9. Getting the room at a certain percentage off






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






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






12. American Society of Association Executives






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






14. Guests who leave earlier than expected






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






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






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






18. Lowest possible rate - many restrictions






19. No reservation






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






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






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






23. 10-30% off the rack rate






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






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






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






27. Possible to exceed 100% occupancy






28. 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






29. Revenue earned per available room






30. Walk-In






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






32. Prepare a marketing plan for yourself






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






34. Employees who train employees






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






36. Diamond Ratings






37. Represents the leisure travelers and tourists






38. The airlines






39. Guests who cancel on the day of arrival






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






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






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






43. Protects both the guest and employee






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






45. 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






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






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






48. Guest who stay past their scheduled departure time






49. Star System






50. The number of seats filled on a flight