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. No reservation






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






3. Represents the leisure travelers and tourists






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






5. Standard rate for everyone at a hotel






6. 10-30% off the rack rate






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






8. (labor costs/net sales)x100






9. The average amount each group spends






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






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






12. Tourism with a consience






13. Ecotourism combined with practical matter for policy makers






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






15. 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






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






17. The individual who verifies and balances guests' accounts






18. Travel for family and friends - to see new areas






19. ADR x Occupancy=Rev Par






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






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






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






23. Guests who cancel on the day of arrival






24. Employees who train employees






25. Star System






26. 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






27. A system that tracks guest room phone charges






28. Lowest possible rate - many restrictions






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






30. 'of the day'-chefs specials






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






32. 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






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






34. Getting the room at a certain percentage off






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






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






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






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






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






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






41. The market share that a business actually receives






42. Requires equal dollar amounts of charge and credits






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






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






45. 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






46. Revenue earned per available room






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






48. Bechamel - espagnole - hollandaise - tomato - veloute






49. Represents the business travelers






50. Guests who leave earlier than expected