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






2. 10-30% off the rack rate






3. 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






4. Registered But Not Assigned






5. Protects both the guest and employee






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






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






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






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






10. Lowest possible rate - many restrictions






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






12. Employees who train employees






13. Hotels have love-hate relationship






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






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






16. Courts consider reservations to be legal contracts






17. Traveling cross country or abroad for purposes of volunteer work






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






19. Off-the-street






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






21. 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






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






23. The individual who verifies and balances guests' accounts






24. Bechamel - espagnole - hollandaise - tomato - veloute






25. 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






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






28. The airlines






29. Requires equal dollar amounts of charge and credits






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






31. Prepare a marketing plan for yourself






32. A specific share or slot of a certain market






33. No reservation






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






35. Tourism with a consience






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






37. All Suite hotels






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






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






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






41. Guests who cancel on the day of arrival






42. Getting the room at a certain percentage off






43. Standard rate for everyone at a hotel






44. Guests who leave earlier than expected






45. Diamond Ratings






46. Elaborate or artful cuisine - contemporary cuisine






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






48. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






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






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