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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. 10-30% off the rack rate






2. Courts consider reservations to be legal contracts






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






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






5. Employees who train employees






6. Diamond Ratings






7. The market share that a business actually receives






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






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






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






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






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






13. Ecotourism combined with practical matter for policy makers






14. Requires equal dollar amounts of charge and credits






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






16. The individual who verifies and balances guests' accounts






17. 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






18. Protects both the guest and employee






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






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






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






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






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






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






25. Off-the-street






26. Hotels have love-hate relationship






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






28. Specific cultural evens and festivals






29. Represents the business travelers






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






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






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






33. A specific share or slot of a certain market






34. Getting the room at a certain percentage off






35. ADR x Occupancy=Rev Par






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






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






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






39. Prepare a marketing plan for yourself






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






41. 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)






42. A running inventory that automatically updates itself






43. Tourism with a consience






44. No reservation






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






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






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






48. Elaborate or artful cuisine - contemporary cuisine






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






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






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