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






2. The average amount each group spends






3. A specific share or slot of a certain market






4. Elaborate or artful cuisine - contemporary cuisine






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






6. 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)






7. Guests who cancel on the day of arrival






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






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






10. Courts consider reservations to be legal contracts






11. (cost of drinks/sales of drinks)x100






12. Represents the leisure travelers and tourists






13. Revenue earned per available room






14. Travel for business purposes






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






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






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






18. A running inventory that automatically updates itself






19. The number of seats filled on a flight






20. Include room and all three meals. Used in Europe






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






22. Guests who leave earlier than expected






23. Ecotourism combined with practical matter for policy makers






24. Star System






25. No reservation






26. 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






27. Walk-In






28. ADR x Occupancy=Rev Par






29. The market share that a business actually receives






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






31. Employees who train employees






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






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






34. Lowest possible rate - many restrictions






35. Getting the room at a certain percentage off






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






37. The airlines






38. (labor costs/net sales)x100






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






40. Registered But Not Assigned






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






42. All Suite hotels






43. 'of the day'-chefs specials






44. Diamond Ratings






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






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






47. Prepare a marketing plan for yourself






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






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






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