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. Tourism with a consience






2. Lowest possible rate - many restrictions






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






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






5. 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)






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






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






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






9. Ecotourism combined with practical matter for policy makers






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






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






12. All Suite hotels






13. 'of the day'-chefs specials






14. Revenue earned per available room






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






16. Guests who cancel on the day of arrival






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






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






19. Courts consider reservations to be legal contracts






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






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






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






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






24. 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






25. Possible to exceed 100% occupancy






26. Star System






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






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






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






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






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






32. The average amount each group spends






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






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






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






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






37. American Society of Association Executives






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






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






40. 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






41. Registered But Not Assigned






42. Represents the leisure travelers and tourists






43. Getting the room at a certain percentage off






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






45. Guests who leave earlier than expected






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






47. Bechamel - espagnole - hollandaise - tomato - veloute






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






49. Off-the-street






50. ADR x Occupancy=Rev Par