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






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






3. Courts consider reservations to be legal contracts






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






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






6. The airlines






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






8. Employees who train employees






9. Walk-In






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






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






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






13. 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






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






15. 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






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






17. Specific cultural evens and festivals






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






19. The number of seats filled on a flight






20. No reservation






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






22. All Suite hotels






23. Represents the leisure travelers and tourists






24. ADR x Occupancy=Rev Par






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






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






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






28. A running inventory that automatically updates itself






29. (labor costs/net sales)x100






30. A system that tracks guest room phone charges






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






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






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






34. Lowest possible rate - many restrictions






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






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






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






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






39. A specific share or slot of a certain market






40. Revenue earned per available room






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






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






43. Getting the room at a certain percentage off






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






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






46. Protects both the guest and employee






47. Bechamel - espagnole - hollandaise - tomato - veloute






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






49. Registered But Not Assigned






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