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






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






3. Diamond Ratings






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






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






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






7. Possible to exceed 100% occupancy






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






9. All Suite hotels






10. Getting the room at a certain percentage off






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






12. 'of the day'-chefs specials






13. 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)






14. Walk-In






15. (labor costs/net sales)x100






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






17. 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






18. Ecotourism combined with practical matter for policy makers






19. Travel for business purposes






20. The airlines






21. 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






22. Hotels have love-hate relationship






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






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






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






26. Off-the-street






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






28. Protects both the guest and employee






29. 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






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






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






32. 10-30% off the rack rate






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






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






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






36. American Society of Association Executives






37. Guests who leave earlier than expected






38. The number of seats filled on a flight






39. Guest who stay past their scheduled departure time






40. A specific share or slot of a certain market






41. Represents the business travelers






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






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






44. Prepare a marketing plan for yourself






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






46. Represents the leisure travelers and tourists






47. 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






48. Tourism with a consience






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






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







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Can you answer 50 questions in 15 minutes?


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