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 individual who verifies and balances guests' accounts






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






3. Diamond Ratings






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






5. No reservation






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






7. Bechamel - espagnole - hollandaise - tomato - veloute






8. 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






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






10. The airlines






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






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






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






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






15. 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)






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






17. A system that tracks guest room phone charges






18. Revenue earned per available room






19. ADR x Occupancy=Rev Par






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






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






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






23. Elaborate or artful cuisine - contemporary cuisine






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






25. Possible to exceed 100% occupancy






26. Registered But Not Assigned






27. American Society of Association Executives






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






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






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






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






32. All Suite hotels






33. Star System






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






35. Off-the-street






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






37. Represents the leisure travelers and tourists






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






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






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






41. The average amount each group spends






42. Standard rate for everyone at a hotel






43. 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






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






45. 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






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






47. Preferred by most employees. From 7:30 am to 3:30 pm






48. Walk-In






49. Protects both the guest and employee






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