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. 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






2. 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






3. Travel for family and friends - to see new areas






4. A running inventory that automatically updates itself






5. Bechamel - espagnole - hollandaise - tomato - veloute






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






7. Revenue earned per available room






8. No reservation






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






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






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






12. Off-the-street






13. Represents the leisure travelers and tourists






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






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






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






17. The number of seats filled on a flight






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






19. Tourism with a consience






20. 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






21. Employees who train employees






22. Getting the room at a certain percentage off






23. 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






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






25. Specific cultural evens and festivals






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






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






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






29. Prepare a marketing plan for yourself






30. Walk-In






31. A specific share or slot of a certain market






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






33. The market share that a business actually receives






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






35. 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






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






37. Lowest possible rate - many restrictions






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






39. The airlines






40. Requires equal dollar amounts of charge and credits






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






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






43. All Suite hotels






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






45. Guests who cancel on the day of arrival






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






47. Hotels have love-hate relationship






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






49. 'of the day'-chefs specials






50. 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)