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. Star System






2. Ecotourism combined with practical matter for policy makers






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






4. 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






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






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






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






8. Following a worker to learn about his or her job






9. Hotels have love-hate relationship






10. Represents the business travelers






11. 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






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






13. Off-the-street






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






15. Registered But Not Assigned






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






17. Specific cultural evens and festivals






18. 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)






19. 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






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






21. Represents the leisure travelers and tourists






22. 10-30% off the rack rate






23. (cost of drinks/sales of drinks)x100






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






25. 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






26. Getting the room at a certain percentage off






27. Courts consider reservations to be legal contracts






28. Revenue earned per available room






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






30. No reservation






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






32. A system that tracks guest room phone charges






33. Elaborate or artful cuisine - contemporary cuisine






34. Standard rate for everyone at a hotel






35. The market share that a business actually receives






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






37. ADR x Occupancy=Rev Par






38. Travel for business purposes






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






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






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






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






43. All Suite hotels






44. Employees who train employees






45. (labor costs/net sales)x100






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






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






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






49. Guest who stay past their scheduled departure time






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