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






2. Guest who stay past their scheduled departure time






3. Walk-In






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






5. American Society of Association Executives






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






7. 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






8. 10-30% off the rack rate






9. The number of seats filled on a flight






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






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






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






13. Star System






14. 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






15. Off-the-street






16. Customer information - collected during the normal flow of the room reservation - can be stored in this - manipulated - and used for marketing and guest service/recognition purposes






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






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






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






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






21. Ecotourism combined with practical matter for policy makers






22. Elaborate or artful cuisine - contemporary cuisine






23. Specific cultural evens and festivals






24. Hotels have love-hate relationship






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






26. ADR x Occupancy=Rev Par






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






28. Standard rate for everyone at a hotel






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






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






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






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






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






34. The average amount each group spends






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






36. Tourism with a consience






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






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






39. Revenue earned per available room






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






41. Preferred by most employees. From 7:30 am to 3:30 pm






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






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






44. Registered But Not Assigned






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






46. Requires equal dollar amounts of charge and credits






47. Protects both the guest and employee






48. 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






49. No reservation






50. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine