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






2. The number of seats filled on a flight






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






4. Elaborate or artful cuisine - contemporary cuisine






5. Requires equal dollar amounts of charge and credits






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






7. The airlines






8. Courts consider reservations to be legal contracts






9. Guest who stay past their scheduled departure time






10. (labor costs/net sales)x100






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






12. Represents the leisure travelers and tourists






13. 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






14. Guests who cancel on the day of arrival






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






16. All Suite hotels






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






18. A specific share or slot of a certain market






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






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






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






22. Diamond Ratings






23. The average amount each group spends






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






25. Off-the-street






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






27. A system that tracks guest room phone charges






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






29. Star System






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






31. 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






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






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






34. 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)






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






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






37. Possible to exceed 100% occupancy






38. Represents the business travelers






39. Employees who train employees






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






41. Ecotourism combined with practical matter for policy makers






42. A running inventory that automatically updates itself






43. American Society of Association Executives






44. No reservation






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






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






47. ADR x Occupancy=Rev Par






48. Hotels have love-hate relationship






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






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