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 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






2. 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)






3. Prepare a marketing plan for yourself






4. Travel for business purposes






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






6. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






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






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






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






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






15. Off-the-street






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






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






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






19. ADR x Occupancy=Rev Par






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






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






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






23. Guests who leave earlier than expected






24. Revenue earned per available room






25. Star System






26. Guests who cancel on the day of arrival






27. Possible to exceed 100% occupancy






28. Requires equal dollar amounts of charge and credits






29. American Society of Association Executives






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






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






32. The airlines






33. Protects both the guest and employee






34. Registered But Not Assigned






35. Specific cultural evens and festivals






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






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






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






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






40. All Suite hotels






41. Represents the leisure travelers and tourists






42. A running inventory that automatically updates itself






43. 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






44. 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






45. Employees who train employees






46. A specific share or slot of a certain market






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






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






49. Generally repairable within a short amount of time - has a minor problem.






50. Bechamel - espagnole - hollandaise - tomato - veloute