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






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






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






4. Getting the room at a certain percentage off






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






6. Diamond Ratings






7. Requires equal dollar amounts of charge and credits






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






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






10. A running inventory that automatically updates itself






11. The average amount each group spends






12. Employees who train employees






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






14. Travel for business purposes






15. Star System






16. A system that tracks guest room phone charges






17. (labor costs/net sales)x100






18. 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






19. 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)






20. Ecotourism combined with practical matter for policy makers






21. ADR x Occupancy=Rev Par






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






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






24. Hotels have love-hate relationship






25. The number of seats filled on a flight






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






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






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






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






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






31. A specific share or slot of a certain market






32. No reservation






33. Lowest possible rate - many restrictions






34. The individual who verifies and balances guests' accounts






35. 10-30% off the rack rate






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






37. The market share that a business actually receives






38. 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






39. Specific cultural evens and festivals






40. Standard rate for everyone at a hotel






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






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






43. 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






44. Represents the leisure travelers and tourists






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






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






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






49. Possible to exceed 100% occupancy






50. Prepare a marketing plan for yourself