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






3. Specific cultural evens and festivals






4. A system that tracks guest room phone charges






5. Diamond Ratings






6. The market share that a business actually receives






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






8. Employees who train employees






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






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






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






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






13. A running inventory that automatically updates itself






14. American Society of Association Executives






15. Ecotourism combined with practical matter for policy makers






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






17. Guests who cancel on the day of arrival






18. Represents the business travelers






19. A specific share or slot of a certain market






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






21. The individual who verifies and balances guests' accounts






22. Revenue earned per available room






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






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






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






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






27. Travel for business purposes






28. Off-the-street






29. 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






30. Guest who stay past their scheduled departure time






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






32. 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






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






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






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






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






37. 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






38. Registered But Not Assigned






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






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






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






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






44. Lowest possible rate - many restrictions






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






46. Prepare a marketing plan for yourself






47. Elaborate or artful cuisine - contemporary cuisine






48. ADR x Occupancy=Rev Par






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






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