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






2. (cost of drinks/sales of drinks)x100






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






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






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






6. Travel for business purposes






7. A specific share or slot of a certain market






8. Revenue earned per available room






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






10. The market share that a business actually receives






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






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






13. Employees who train employees






14. Elaborate or artful cuisine - contemporary cuisine






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






16. Protects both the guest and employee






17. Hotels have love-hate relationship






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






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






20. Ecotourism combined with practical matter for policy makers






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






22. Tourism with a consience






23. 'of the day'-chefs specials






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






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






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






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






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






29. (labor costs/net sales)x100






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






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






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






33. Off-the-street






34. ADR x Occupancy=Rev Par






35. Walk-In






36. A running inventory that automatically updates itself






37. Lowest possible rate - many restrictions






38. No reservation






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






40. Guests who cancel on the day of arrival






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






42. All Suite hotels






43. 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






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






45. The number of seats filled on a flight






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






47. Guests who leave earlier than expected






48. The average amount each group spends






49. 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)






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