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. Lowest possible rate - many restrictions






2. Elaborate or artful cuisine - contemporary cuisine






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






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






5. 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






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






7. Walk-In






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






9. ADR x Occupancy=Rev Par






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






11. 'of the day'-chefs specials






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






13. Guests who cancel on the day of arrival






14. 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






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






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






17. (labor costs/net sales)x100






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






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






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






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






22. 10-30% off the rack rate






23. The average amount each group spends






24. 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)






25. 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






26. Represents the business travelers






27. Possible to exceed 100% occupancy






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






29. Revenue earned per available room






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






31. Travel for business purposes






32. Also known as the due back - difference returnable - U-owe-me's or the exchange






33. Tourism with a consience






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






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






36. Getting the room at a certain percentage off






37. The individual who verifies and balances guests' accounts






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






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






40. Diamond Ratings






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






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






43. The number of seats filled on a flight






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






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






46. All Suite hotels






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






48. Registered But Not Assigned






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






50. Protects both the guest and employee