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






2. 10-30% off the rack rate






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






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






5. Standard rate for everyone at a hotel






6. 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






7. Guest who stay past their scheduled departure time






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






9. A specific share or slot of a certain market






10. Off-the-street






11. Requires equal dollar amounts of charge and credits






12. Represents the business travelers






13. (labor costs/net sales)x100






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






15. 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






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






17. Ecotourism combined with practical matter for policy makers






18. All Suite hotels






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






20. Getting the room at a certain percentage off






21. Star System






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






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






24. No reservation






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






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






27. Travel for family and friends - to see new areas






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






29. The market share that a business actually receives






30. Elaborate or artful cuisine - contemporary cuisine






31. Lowest possible rate - many restrictions






32. The average amount each group spends






33. A system that tracks guest room phone charges






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






35. A running inventory that automatically updates itself






36. 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






37. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






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






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






43. Guests who leave earlier than expected






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






45. ADR x Occupancy=Rev Par






46. 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)






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






48. The number of seats filled on a flight






49. Diamond Ratings






50. 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