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. Prepare a marketing plan for yourself






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






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






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






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






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






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






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






9. Generally repairable within a short amount of time - has a minor problem.






10. Revenue earned per available room






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






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






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






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






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






16. The average amount each group spends






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






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






19. Standard rate for everyone at a hotel






20. Courts consider reservations to be legal contracts






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






22. Specific cultural evens and festivals






23. Off-the-street






24. All Suite hotels






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






26. Hotels have love-hate relationship






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






28. Lowest possible rate - many restrictions






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






30. American Society of Association Executives






31. 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






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






33. Registered But Not Assigned






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






35. Employees who train employees






36. Guests who leave earlier than expected






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






38. Bechamel - espagnole - hollandaise - tomato - veloute






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






40. Getting the room at a certain percentage off






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






42. No reservation






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






44. 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






45. 10-30% off the rack rate






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






47. 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






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






49. 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






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