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. Getting the room at a certain percentage off






2. 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






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






4. Lowest possible rate - many restrictions






5. Revenue earned per available room






6. Travel for business purposes






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






8. All Suite hotels






9. 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






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






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






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






13. The individual who verifies and balances guests' accounts






14. The airlines






15. Off-the-street






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






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






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






19. There is no relationship between the number of city-ledger accounts and the number of occupied rooms






20. 'of the day'-chefs specials






21. A specific share or slot of a certain market






22. Registered But Not Assigned






23. The number of seats filled on a flight






24. Walk-In






25. Standard rate for everyone at a hotel






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






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






28. Prepare a marketing plan for yourself






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






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






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






32. 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






33. Guests who cancel on the day of arrival






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






35. Guest who stay past their scheduled departure time






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






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






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






39. Diamond Ratings






40. American Society of Association Executives






41. The average amount each group spends






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






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






44. Tourism with a consience






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






46. A system that tracks guest room phone charges






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






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






49. Guests who leave earlier than expected






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