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. Off-the-street






2. The airlines






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






4. Protects both the guest and employee






5. Getting the room at a certain percentage off






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






7. Tourism with a consience






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






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






10. Represents the leisure travelers and tourists






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






12. Specific cultural evens and festivals






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






14. Guest who stay past their scheduled departure time






15. Revenue earned per available room






16. ADR x Occupancy=Rev Par






17. 10-30% off the rack rate






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






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






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






21. 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






22. The market share that a business actually receives






23. Ecotourism combined with practical matter for policy makers






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






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






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






27. No reservation






28. Star System






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






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






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






32. A specific share or slot of a certain market






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






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






35. Walk-In






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






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






38. Registered But Not Assigned






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






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






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






42. The number of seats filled on a flight






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






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






45. Prepare a marketing plan for yourself






46. Standard rate for everyone at a hotel






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






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






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






50. 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