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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. 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






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






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






4. A running inventory that automatically updates itself






5. Walk-In






6. Courts consider reservations to be legal contracts






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






8. The average amount each group spends






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






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






11. Diamond Ratings






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






13. ADR x Occupancy=Rev Par






14. Off-the-street






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






16. 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






17. Protects both the guest and employee






18. Employees who train employees






19. The market share that a business actually receives






20. Specific cultural evens and festivals






21. The number of seats filled on a flight






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






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






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






25. 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






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






27. Guest who stay past their scheduled departure time






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






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






30. A system that tracks guest room phone charges






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






32. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system






33. Standard rate for everyone at a hotel






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






35. American Society of Association Executives






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






37. The individual who verifies and balances guests' accounts






38. The airlines






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






40. Represents the leisure travelers and tourists






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






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






43. 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)






44. Guests who leave earlier than expected






45. Hotels have love-hate relationship






46. All Suite hotels






47. (labor costs/net sales)x100






48. Prepare a marketing plan for yourself






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






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






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