Hotel Operations Management Flashcards
6 cards from real HOSPITALITY practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Hotel Operations Management flashcards as text
What is a 'critical path' in hotel renovation and project management?
Answer: The sequence of dependent tasks that determines the minimum time required to complete a project
In project management, the critical path is the longest sequence of dependent tasks that determines the total project duration. Any delay in a critical path task extends the overall completion date. Hotel GMs use critical path analysis to manage renovations, openings, and large event setups.
What is the 'rooms division' in a full-service hotel organizational structure?
Answer: The department encompassing front office, housekeeping, reservations, and concierge services
The Rooms Division is the largest revenue-generating department in most hotels, encompassing front office (check-in, checkout, reservations), housekeeping, concierge, bell staff, and sometimes telephone operations. It is typically led by a Director of Rooms or Rooms Division Manager.
What is the 'night audit' function in hotel front office operations?
Answer: The end-of-day accounting process that closes the business day, posts room charges, and reconciles all transactions
The night audit is a critical daily accounting procedure performed overnight that closes the hotel's business day, posts room and tax charges to all guest folios, reconciles point-of-sale transactions, produces management reports, and resets the PMS for the new business day.
What is 'par stock' (par level) in hotel housekeeping and food and beverage operations?
Answer: The minimum inventory quantity that must be maintained to ensure uninterrupted operations
Par stock (par level) is the predetermined quantity of a specific item that a department must always have on hand to maintain uninterrupted operations. When inventory falls to the par level, a reorder is triggered. Hotels set par levels for linens, guest amenities, food ingredients, and beverage stock.
What is an 'F&B cost percentage' and what range is considered acceptable in hotel restaurants?
Answer: The ratio of food and beverage costs to total F&B revenue, typically acceptable between 28-35%
F&B cost percentage (food cost % or beverage cost %) measures how much was spent on ingredients relative to revenue generated. Food cost percentages of 28-35% are generally considered acceptable in hotel restaurants, though this varies by meal period, menu type, and service style.
What is the purpose of a 'PMS interface' between the hotel property management system and other hotel systems?
Answer: A software integration allowing the PMS to share data automatically with point-of-sale, spa, parking, and other systems
PMS interfaces are software integrations that allow the hotel's property management system to automatically exchange data with other operational systems — restaurant POS, spa booking software, parking systems, phone systems, and in-room entertainment — so charges automatically post to guest folios without manual entry.