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 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)






2. Courts consider reservations to be legal contracts






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






4. Hotels have love-hate relationship






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 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






7. Travel for business purposes






8. The market share that a business actually receives






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






10. Tourism with a consience






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






12. No reservation






13. Lowest possible rate - many restrictions






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






15. The airlines






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






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






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






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






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






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






22. ADR x Occupancy=Rev Par






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






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






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






26. 10-30% off the rack rate






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






28. Elaborate or artful cuisine - contemporary cuisine






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






30. Requires equal dollar amounts of charge and credits






31. Prepare a marketing plan for yourself






32. 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






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






34. Diamond Ratings






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






36. A system that tracks guest room phone charges






37. Star System






38. Registered But Not Assigned






39. Possible to exceed 100% occupancy






40. The average amount each group spends






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






42. Specific cultural evens and festivals






43. 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






44. American Society of Association Executives






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






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






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






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






49. A running inventory that automatically updates itself






50. Standard rate for everyone at a hotel