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. ADR x Occupancy=Rev Par






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






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






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






5. Lowest possible rate - many restrictions






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






7. Travel for business purposes






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






9. Travel for recreation or the promotion and arrangement of such travel






10. 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






11. Specific cultural evens and festivals






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






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






14. No reservation






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






16. Prepare a marketing plan for yourself






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






18. American Society of Association Executives






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






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






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






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






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






24. Guests who cancel on the day of arrival






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






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






27. Revenue earned per available room






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






29. Protects both the guest and employee






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






31. 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






32. 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)






33. Possible to exceed 100% occupancy






34. Tourism with a consience






35. All Suite hotels






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






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






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






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






40. Diamond Ratings






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






42. Represents the business travelers






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






44. Hotels have love-hate relationship






45. 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






46. Ecotourism combined with practical matter for policy makers






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






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






49. Standard rate for everyone at a hotel






50. The average amount each group spends