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. Is mostly related to location and size of the facility






2. No reservation






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






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






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






6. The number of seats filled on a flight






7. Possible to exceed 100% occupancy






8. 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






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






10. All Suite hotels






11. Guests who leave earlier than expected






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






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






14. 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)






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






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






17. Standard rate for everyone at a hotel






18. Off-the-street






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






20. Courts consider reservations to be legal contracts






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






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






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






24. Prepare a marketing plan for yourself






25. Diamond Ratings






26. Lowest possible rate - many restrictions






27. Registered But Not Assigned






28. (labor costs/net sales)x100






29. Guest who stay past their scheduled departure time






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






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






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






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






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






35. Represents the business travelers






36. Getting the room at a certain percentage off






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






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






39. The average amount each group spends






40. 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






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






42. The individual who verifies and balances guests' accounts






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






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






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






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






47. 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






48. Represents the leisure travelers and tourists






49. 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






50. ADR x Occupancy=Rev Par