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. Lower than corporate rate - used when booking association business






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






3. 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






4. A system that tracks guest room phone charges






5. Possible to exceed 100% occupancy






6. All Suite hotels






7. The airlines






8. A running inventory that automatically updates itself






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






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






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






12. 'of the day'-chefs specials






13. Courts consider reservations to be legal contracts






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






15. Diamond Ratings






16. Prepare a marketing plan for yourself






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






18. Guests who leave earlier than expected






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






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






21. Hotels have love-hate relationship






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






23. Revenue earned per available room






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






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






26. Represents the leisure travelers and tourists






27. 10-30% off the rack rate






28. Star System






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






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






31. Lowest possible rate - many restrictions






32. Getting the room at a certain percentage off






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






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






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






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






37. Specific cultural evens and festivals






38. 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)






39. ADR x Occupancy=Rev Par






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






41. Standard rate for everyone at a hotel






42. Walk-In






43. (labor costs/net sales)x100






44. Represents the business travelers






45. Travel for business purposes






46. Tourism with a consience






47. The average amount each group spends






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






49. Protects both the guest and employee






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