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






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






3. Following a worker to learn about his or her job






4. 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






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






6. Represents the leisure travelers and tourists






7. The market share that a business actually receives






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






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






10. Elaborate or artful cuisine - contemporary cuisine






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






12. Represents the business travelers






13. 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






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






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






16. Prepare a marketing plan for yourself






17. Guests who leave earlier than expected






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






19. 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






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






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






22. No reservation






23. A specific share or slot of a certain market






24. Hotels have love-hate relationship






25. (labor costs/net sales)x100






26. Walk-In






27. Ecotourism combined with practical matter for policy makers






28. Star System






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






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






31. The average amount each group spends






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






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






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






35. 'of the day'-chefs specials






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






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






38. Courts consider reservations to be legal contracts






39. Getting the room at a certain percentage off






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






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






42. Specific cultural evens and festivals






43. Lowest possible rate - many restrictions






44. 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)






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






46. Guests who cancel on the day of arrival






47. Travel for business purposes






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






49. American Society of Association Executives






50. A system that tracks guest room phone charges