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






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






3. 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






4. ADR x Occupancy=Rev Par






5. Travel for business purposes






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






7. Ecotourism combined with practical matter for policy makers






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






9. The number of seats filled on a flight






10. 10-30% off the rack rate






11. Represents the leisure travelers and tourists






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






13. Employees who train employees






14. 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






15. Represents the business travelers






16. Hotels have love-hate relationship






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






18. Guests who cancel on the day of arrival






19. Diamond Ratings






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






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






22. Revenue earned per available room






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






24. Standard rate for everyone at a hotel






25. Requires equal dollar amounts of charge and credits






26. A system that tracks guest room phone charges






27. Protects both the guest and employee






28. 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






29. Tourism with a consience






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






31. Lowest possible rate - many restrictions






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






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






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






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






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






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






38. (labor costs/net sales)x100






39. The average amount each group spends






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






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






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






43. The market share that a business actually receives






44. Off-the-street






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






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






47. No reservation






48. Registered But Not Assigned






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






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