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. Guests who cancel on the day of arrival






2. Guests who leave earlier than expected






3. 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






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






5. The airlines






6. Possible to exceed 100% occupancy






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






8. Guest who stay past their scheduled departure time






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






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






11. Is mostly related to location and size of the facility






12. 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






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






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






15. Registered But Not Assigned






16. Standard rate for everyone at a hotel






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






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






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






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






21. Prepare a marketing plan for yourself






22. Represents the business travelers






23. The average amount each group spends






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






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






26. Some guests with reservations never arrive at the hotel.






27. Protects both the guest and employee






28. Requires equal dollar amounts of charge and credits






29. Getting the room at a certain percentage off






30. Represents the leisure travelers and tourists






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






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






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






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






35. Star System






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






37. 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






38. The number of seats filled on a flight






39. 10-30% off the rack rate






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






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






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






43. Diamond Ratings






44. A running inventory that automatically updates itself






45. A system that tracks guest room phone charges






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






47. The individual who verifies and balances guests' accounts






48. 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)






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






50. Revenue earned per available room