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. Include room and all three meals. Used in Europe






2. Tourism with a consience






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






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






5. A specific share or slot of a certain market






6. (labor costs/net sales)x100






7. The market share that a business actually receives






8. The individual who verifies and balances guests' accounts






9. Employees who train employees






10. Ecotourism combined with practical matter for policy makers






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






12. All Suite hotels






13. Some guests with reservations never arrive at the hotel.






14. Generally repairable within a short amount of time - has a minor problem.






15. Off-the-street






16. 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






17. Hotels have love-hate relationship






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






19. ADR x Occupancy=Rev Par






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






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






22. Guests who leave earlier than expected






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






24. The airlines






25. A running inventory that automatically updates itself






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






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






28. 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






29. 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)






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






31. Registered But Not Assigned






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






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






34. Prepare a marketing plan for yourself






35. 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






36. Standard rate for everyone at a hotel






37. Walk-In






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






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






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






41. Represents the business travelers






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






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






44. The average amount each group spends






45. Diamond Ratings






46. Courts consider reservations to be legal contracts






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






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






49. 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






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