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






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






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






4. 10-30% off the rack rate






5. 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






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






7. The airlines






8. Specific cultural evens and festivals






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






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






11. A concept that refers to new money that is brought into a community to some extent that income then passes into the community






12. 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






13. Registered But Not Assigned






14. Elaborate or artful cuisine - contemporary cuisine






15. Requires equal dollar amounts of charge and credits






16. A running inventory that automatically updates itself






17. 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






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






19. Protects both the guest and employee






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






21. Possible to exceed 100% occupancy






22. 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






23. Guests who leave earlier than expected






24. Walk-In






25. The number of seats filled on a flight






26. Represents the business travelers






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






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






29. A market share based on each business receiving an equal share of the market






30. Prepare a marketing plan for yourself






31. Standard rate for everyone at a hotel






32. Tourism with a consience






33. 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






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






35. All Suite hotels






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






37. Employees who train employees






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






39. The market share that a business actually receives






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






41. Hotels have love-hate relationship






42. Getting the room at a certain percentage off






43. Star System






44. Guest who stay past their scheduled departure time






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






46. A specific share or slot of a certain market






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






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






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






50. Ecotourism combined with practical matter for policy makers