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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. Guests who leave earlier than expected






2. Requires equal dollar amounts of charge and credits






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






4. Travel for business purposes






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






6. Guest who stay past their scheduled departure time






7. Getting the room at a certain percentage off






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






9. 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






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






11. A specific share or slot of a certain market






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






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






14. Represents the leisure travelers and tourists






15. Off-the-street






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






17. Registered But Not Assigned






18. A running inventory that automatically updates itself






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






20. The market share that a business actually receives






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






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






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






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






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






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






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






28. No reservation






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






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






31. 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






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






33. A system that tracks guest room phone charges






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






35. 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






36. All Suite hotels






37. Star System






38. 10-30% off the rack rate






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






40. The individual who verifies and balances guests' accounts






41. 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






42. Tourism with a consience






43. Elaborate or artful cuisine - contemporary cuisine






44. The airlines






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






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






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






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






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






50. 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)






Can you answer 50 questions in 15 minutes?



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