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. 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






2. Guest who stay past their scheduled departure time






3. The market share that a business actually receives






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






5. Walk-In






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






7. (labor costs/net sales)x100






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






9. 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






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






11. Specific cultural evens and festivals






12. 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






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






14. The number of seats filled on a flight






15. Employees who train employees






16. Standard rate for everyone at a hotel






17. ADR x Occupancy=Rev Par






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






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






20. Hotels have love-hate relationship






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






22. Revenue earned per available room






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






24. A specific share or slot of a certain market






25. Star System






26. The airlines






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






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






29. 'of the day'-chefs specials






30. Ecotourism combined with practical matter for policy makers






31. Guests who cancel on the day of arrival






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






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






34. Travel for business purposes






35. Getting the room at a certain percentage off






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






37. Possible to exceed 100% occupancy






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






39. Elaborate or artful cuisine - contemporary cuisine






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






41. Tourism with a consience






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






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






44. The average amount each group spends






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






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






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






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






49. Bechamel - espagnole - hollandaise - tomato - veloute






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