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. 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






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






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






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






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






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






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






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






9. The market share that a business actually receives






10. (labor costs/net sales)x100






11. Hotels have love-hate relationship






12. Standard rate for everyone at a hotel






13. Walk-In






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






15. Ecotourism combined with practical matter for policy makers






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






17. Lowest possible rate - many restrictions






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






19. Employees who train employees






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






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






22. Prepare a marketing plan for yourself






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






24. ADR x Occupancy=Rev Par






25. 10-30% off the rack rate






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






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






28. From the hours of 3:30 pm to 11:30 pm






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






30. Protects both the guest and employee






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






32. Star System






33. Bechamel - espagnole - hollandaise - tomato - veloute






34. No reservation






35. Getting the room at a certain percentage off






36. Revenue earned per available room






37. Represents the business travelers






38. Represents the leisure travelers and tourists






39. A system that tracks guest room phone charges






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






41. 'of the day'-chefs specials






42. 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






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






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






45. American Society of Association Executives






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






47. Specific cultural evens and festivals






48. The individual who verifies and balances guests' accounts






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. 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