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






2. Diamond Ratings






3. Represents the leisure travelers and tourists






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






5. The number of seats filled on a flight






6. Star System






7. Registered But Not Assigned






8. Represents the business travelers






9. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%






10. Walk-In






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






12. Off-the-street






13. Guests who leave earlier than expected






14. ADR x Occupancy=Rev Par






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






16. Employees who train employees






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






18. The individual who verifies and balances guests' accounts






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






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






21. They would rather try the hotel desk than busier retail outlets.






22. Lowest possible rate - many restrictions






23. Requires equal dollar amounts of charge and credits






24. Protects both the guest and employee






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






26. Prepare a marketing plan for yourself






27. 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






28. Guests who cancel on the day of arrival






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






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






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






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






33. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






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






35. Hotels have love-hate relationship






36. (labor costs/net sales)x100






37. No reservation






38. 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






39. Guest who stay past their scheduled departure time






40. 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






41. Revenue earned per available room






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






43. 'of the day'-chefs specials






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






45. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume






46. A running inventory that automatically updates itself






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






48. Every connecting room adjoins - but not every adjoining room connects






49. Elaborate or artful cuisine - contemporary cuisine






50. Following a worker to learn about his or her job