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. Lower than corporate rate - used when booking association business






2. Represents the business travelers






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






4. Travel for business purposes






5. A system that tracks guest room phone charges






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






7. Registered But Not Assigned






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






9. The number of seats filled on a flight






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






11. Walk-In






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






13. Bechamel - espagnole - hollandaise - tomato - veloute






14. Courts consider reservations to be legal contracts






15. 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






16. Ecotourism combined with practical matter for policy makers






17. 10-30% off the rack rate






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






19. The individual who verifies and balances guests' accounts






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






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






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






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






24. 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






25. The market share that a business actually receives






26. 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






27. The airlines






28. Employees who train employees






29. Guest who stay past their scheduled departure time






30. Getting the room at a certain percentage off






31. Diamond Ratings






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






33. Requires equal dollar amounts of charge and credits






34. Guests who cancel on the day of arrival






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






36. A running inventory that automatically updates itself






37. The average amount each group spends






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






39. Specific cultural evens and festivals






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






41. Lowest possible rate - many restrictions






42. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications






43. 'of the day'-chefs specials






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






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






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






47. ADR x Occupancy=Rev Par






48. Prepare a marketing plan for yourself






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






50. Protects both the guest and employee