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






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






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






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






5. The market share that a business actually receives






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






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






8. Diamond Ratings






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






10. Getting the room at a certain percentage off






11. 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






12. 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






13. Requires equal dollar amounts of charge and credits






14. Employees who train employees






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






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






17. 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






18. The proliferation of all guest products and services when hotels compete by offering more extensive amenities






19. Star System






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






21. Guests who leave earlier than expected






22. 10-30% off the rack rate






23. No reservation






24. Tourism with a consience






25. Hotels have love-hate relationship






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






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






28. Ecotourism combined with practical matter for policy makers






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






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






31. Courts consider reservations to be legal contracts






32. Represents the leisure travelers and tourists






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






34. 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






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






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






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






38. Possible to exceed 100% occupancy






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






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






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






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






43. Travel for business purposes






44. Enables passengers to travel from one smaller city to another smaller city






45. Bechamel - espagnole - hollandaise - tomato - veloute






46. 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






47. Prepare a marketing plan for yourself






48. Elaborate or artful cuisine - contemporary cuisine






49. A running inventory that automatically updates itself






50. (labor costs/net sales)x100