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






2. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






6. Prepare a marketing plan for yourself






7. 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)






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






9. Off-the-street






10. Tourism with a consience






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






12. 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






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






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






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






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






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






18. (labor costs/net sales)x100






19. Represents the leisure travelers and tourists






20. ADR x Occupancy=Rev Par






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






22. No reservation






23. 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






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






25. The individual who verifies and balances guests' accounts






26. Hotels have love-hate relationship






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






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






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






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






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






32. The number of seats filled on a flight






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






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






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






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






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






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






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






40. 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






41. 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






42. 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






43. A specific share or slot of a certain market






44. Elaborate or artful cuisine - contemporary cuisine






45. A running inventory that automatically updates itself






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






47. Walk-In






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






49. Revenue earned per available room






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






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