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






2. (labor costs/net sales)x100






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






4. Courts consider reservations to be legal contracts






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






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






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






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






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






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






11. 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






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






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






14. No reservation






15. Prepare a marketing plan for yourself






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






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






18. ADR x Occupancy=Rev Par






19. Standard rate for everyone at a hotel






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






21. Requires equal dollar amounts of charge and credits






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






23. Possible to exceed 100% occupancy






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






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






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






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






28. A specific share or slot of a certain market






29. 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






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






31. 10-30% off the rack rate






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






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






34. Guests who cancel on the day of arrival






35. All Suite hotels






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






37. Star System






38. Lowest possible rate - many restrictions






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






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






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






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






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






44. Protects both the guest and employee






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






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






47. Travel for business purposes






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






49. Guest who stay past their scheduled departure time






50. 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







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Can you answer 50 questions in 15 minutes?


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