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Hotel Operations - 2
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Hotel Operations - 2
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25 Questions

1. Travel for business purposes

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

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

4. Standard rate for everyone at a hotel

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

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

7. The average amount each group spends

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

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

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

11. Employees who train employees

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

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

14. Requires equal dollar amounts of charge and credits

15. Elaborate or artful cuisine - contemporary cuisine

16. American Society of Association Executives

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

18. A specific share or slot of a certain market

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

20. A running inventory that automatically updates itself

21. Bechamel - espagnole - hollandaise - tomato - veloute

22. Protects both the guest and employee

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

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

25. Represents the leisure travelers and tourists

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