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






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






3. Specific cultural evens and festivals






4. Ecotourism combined with practical matter for policy makers






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






6. The average amount each group spends






7. A specific share or slot of a certain market






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






9. 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






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






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






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






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. Rooms available for occupancy may be closed the next day






15. Employees who train employees






16. Travel for business purposes






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






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






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






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






21. Off-the-street






22. ADR x Occupancy=Rev Par






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






24. Star System






25. Registered But Not Assigned






26. Protects both the guest and employee






27. Possible to exceed 100% occupancy






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






29. Prepare a marketing plan for yourself






30. A plan to maximize guest and property safety in the event of a disaster






31. Lowest possible rate - many restrictions






32. Revenue earned per available room






33. Courts consider reservations to be legal contracts






34. 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






35. Represents the leisure travelers and tourists






36. American Society of Association Executives






37. Standard rate for everyone at a hotel






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






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






40. Elaborate or artful cuisine - contemporary cuisine






41. Guests who cancel on the day of arrival






42. Getting the room at a certain percentage off






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






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






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






46. Tourism with a consience






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






48. (labor costs/net sales)x100






49. No reservation






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