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. Specific cultural evens and festivals






2. Guest who stay past their scheduled departure time






3. Lowest possible rate - many restrictions






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






5. Standard rate for everyone at a hotel






6. Tourism with a consience






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






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






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






10. 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






11. Guests who cancel on the day of arrival






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






13. Represents the leisure travelers and tourists






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






15. Guests who leave earlier than expected






16. Represents the business travelers






17. 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)






18. Getting the room at a certain percentage off






19. Employees who train employees






20. Courts consider reservations to be legal contracts






21. Registered But Not Assigned






22. The individual who verifies and balances guests' accounts






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






24. 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






25. Ecotourism combined with practical matter for policy makers






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






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






28. 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






29. Revenue earned per available room






30. Prepare a marketing plan for yourself






31. Travel for business purposes






32. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






35. ADR x Occupancy=Rev Par






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






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






38. Possible to exceed 100% occupancy






39. Elaborate or artful cuisine - contemporary cuisine






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






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






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






43. 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






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






45. 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






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






47. A specific share or slot of a certain market






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






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






50. 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