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. (labor costs/net sales)x100






2. 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






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






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






5. Employees who train employees






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






7. Off-the-street






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






9. 10-30% off the rack rate






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






11. Possible to exceed 100% occupancy






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






13. Represents the leisure travelers and tourists






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






15. 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)






16. Prepare a marketing plan for yourself






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






18. Travel for business purposes






19. Lowest possible rate - many restrictions






20. Courts consider reservations to be legal contracts






21. Protects both the guest and employee






22. ADR x Occupancy=Rev Par






23. All Suite hotels






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






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






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






27. American Society of Association Executives






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






29. Standard rate for everyone at a hotel






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






31. Bechamel - espagnole - hollandaise - tomato - veloute






32. Elaborate or artful cuisine - contemporary cuisine






33. Specific cultural evens and festivals






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






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






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






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






38. Getting the room at a certain percentage off






39. 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






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






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






42. The market share that a business actually receives






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






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






45. 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






46. Guest who stay past their scheduled departure time






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






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






49. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications






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