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. Lower than corporate rate - used when booking association business






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






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






4. The average amount each group spends






5. 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






6. Walk-In






7. Star System






8. 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)






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






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






11. Elaborate or artful cuisine - contemporary cuisine






12. Travel for business purposes






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






14. The airlines






15. Guests who cancel on the day of arrival






16. A running inventory that automatically updates itself






17. Protects both the guest and employee






18. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






22. 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






23. Prepare a marketing plan for yourself






24. 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






25. A system that tracks guest room phone charges






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






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






28. The number of seats filled on a flight






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






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






31. Possible to exceed 100% occupancy






32. American Society of Association Executives






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






34. Off-the-street






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






36. The market share that a business actually receives






37. Diamond Ratings






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






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






40. Specific cultural evens and festivals






41. 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






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






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






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






45. Guests who leave earlier than expected






46. Requires equal dollar amounts of charge and credits






47. Getting the room at a certain percentage off






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






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






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