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. Star System






2. Requires equal dollar amounts of charge and credits






3. No reservation






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






5. Employees who train employees






6. A specific share or slot of a certain market






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






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






9. Bechamel - espagnole - hollandaise - tomato - veloute






10. 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






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






12. Travel for business purposes






13. Off-the-street






14. Represents the business travelers






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






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






17. 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






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






19. Possible to exceed 100% occupancy






20. Lowest possible rate - many restrictions






21. 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)






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






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






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






25. 10-30% off the rack rate






26. Represents the leisure travelers and tourists






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






28. Guests who cancel on the day of arrival






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






30. Courts consider reservations to be legal contracts






31. Protects both the guest and employee






32. Registered But Not Assigned






33. A running inventory that automatically updates itself






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






35. The market share that a business actually receives






36. 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






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






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






39. Specific cultural evens and festivals






40. The number of seats filled on a flight






41. 'of the day'-chefs specials






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






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






44. 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






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






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






47. Guest who stay past their scheduled departure time






48. The average amount each group spends






49. The individual who verifies and balances guests' accounts






50. American Society of Association Executives