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. ADR x Occupancy=Rev Par






2. Represents the business travelers






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






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






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






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






7. Protects both the guest and employee






8. Specific cultural evens and festivals






9. Guests who leave earlier than expected






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






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






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






14. Standard rate for everyone at a hotel






15. 10-30% off the rack rate






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






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






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






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






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






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






22. The average amount each group spends






23. All Suite hotels






24. Star System






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






26. 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






27. The market share that a business actually receives






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






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






30. The airlines






31. Courts consider reservations to be legal contracts






32. Hotels have love-hate relationship






33. 'of the day'-chefs specials






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






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






36. Getting the room at a certain percentage off






37. A system that tracks guest room phone charges






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






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






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






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






42. No reservation






43. 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






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






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






46. American Society of Association Executives






47. Bechamel - espagnole - hollandaise - tomato - veloute






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






49. 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






50. Elaborate or artful cuisine - contemporary cuisine