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






3. No reservation






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






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






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






7. Prepare a marketing plan for yourself






8. The number of seats filled on a flight






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






10. The airlines






11. Revenue earned per available room






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






13. The average amount each group spends






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






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






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






17. Employees who train employees






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






19. Hotels have love-hate relationship






20. 'of the day'-chefs specials






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






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






23. (labor costs/net sales)x100






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






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






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






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






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






29. Possible to exceed 100% occupancy






30. Specific cultural evens and festivals






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






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






33. Protects both the guest and employee






34. Walk-In






35. The individual who verifies and balances guests' accounts






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






37. 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






38. Bechamel - espagnole - hollandaise - tomato - veloute






39. Diamond Ratings






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






41. 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)






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






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






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






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






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






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






50. Lowest possible rate - many restrictions