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. 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






2. Walk-In






3. (labor costs/net sales)x100






4. Protects both the guest and employee






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






6. No reservation






7. Travel for business purposes






8. Courts consider reservations to be legal contracts






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






10. Guests who leave earlier than expected






11. The airlines






12. A system that tracks guest room phone charges






13. The market share that a business actually receives






14. American Society of Association Executives






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






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






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






18. 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






19. Represents the business travelers






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






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






22. Off-the-street






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






24. Possible to exceed 100% occupancy






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






26. 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






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






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






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






30. All Suite hotels






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






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






33. Star System






34. 'of the day'-chefs specials






35. Registered But Not Assigned






36. From the hours of 3:30 pm to 11:30 pm






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






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






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






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






41. A specific share or slot of a certain market






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






43. Revenue earned per available room






44. Requires equal dollar amounts of charge and credits






45. Guest who stay past their scheduled departure time






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






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






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






49. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%






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