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. All Suite hotels






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






3. Lowest possible rate - many restrictions






4. Courts consider reservations to be legal contracts






5. 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






6. Diamond Ratings






7. The number of seats filled on a flight






8. 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






9. Star System






10. A running inventory that automatically updates itself






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






12. ADR x Occupancy=Rev Par






13. Represents the leisure travelers and tourists






14. 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)






15. The individual who verifies and balances guests' accounts






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






17. 'of the day'-chefs specials






18. Hotels have love-hate relationship






19. (labor costs/net sales)x100






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






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






22. Standard rate for everyone at a hotel






23. Guests who leave earlier than expected






24. 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






25. Getting the room at a certain percentage off






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






27. Requires equal dollar amounts of charge and credits






28. Guests who cancel on the day of arrival






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






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






31. American Society of Association Executives






32. 10-30% off the rack rate






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






34. A system that tracks guest room phone charges






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






36. No reservation






37. 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






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






39. Travel for business purposes






40. Revenue earned per available room






41. Guest who stay past their scheduled departure time






42. Walk-In






43. Prepare a marketing plan for yourself






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






45. The market share that a business actually receives






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






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






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






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






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