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. (cost of drinks/sales of drinks)x100






2. Guest who stay past their scheduled departure time






3. Represents the leisure travelers and tourists






4. 10-30% off the rack rate






5. Getting the room at a certain percentage off






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






7. Revenue earned per available room






8. ADR x Occupancy=Rev Par






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






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






11. The airlines






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






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






14. No reservation






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






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






17. A running inventory that automatically updates itself






18. Prepare a marketing plan for yourself






19. 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






20. The individual who verifies and balances guests' accounts






21. Requires equal dollar amounts of charge and credits






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






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






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






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






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






27. A specific share or slot of a certain market






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






29. The average amount each group spends






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






31. Hotels have love-hate relationship






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






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






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. Walk-In






36. Possible to exceed 100% occupancy






37. Courts consider reservations to be legal contracts






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






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






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






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






42. Off-the-street






43. The market share that a business actually receives






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






45. Star System






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






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






48. Employees who train employees






49. Lowest possible rate - many restrictions






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