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






2. Protects both the guest and employee






3. Standard rate for everyone at a hotel






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






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






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






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






8. The number of seats filled on a flight






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






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






11. The average amount each group spends






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






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






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






15. Prepare a marketing plan for yourself






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






17. The market share that a business actually receives






18. 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






19. 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)






20. Guests who cancel on the day of arrival






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






22. All Suite hotels






23. 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






24. ADR x Occupancy=Rev Par






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






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






27. Specific cultural evens and festivals






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






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






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






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






32. 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






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






34. Represents the leisure travelers and tourists






35. Elaborate or artful cuisine - contemporary cuisine






36. Getting the room at a certain percentage off






37. Lowest possible rate - many restrictions






38. Diamond Ratings






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






40. Courts consider reservations to be legal contracts






41. Represents the business travelers






42. Tourism with a consience






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






44. (labor costs/net sales)x100






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






46. A system that tracks guest room phone charges






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






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






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






50. Off-the-street