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






2. 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






3. 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






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






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






6. No reservation






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






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






9. Represents the leisure travelers and tourists






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






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






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






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






14. All Suite hotels






15. Ecotourism combined with practical matter for policy makers






16. 'of the day'-chefs specials






17. 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






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






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






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






21. Star System






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






23. Requires equal dollar amounts of charge and credits






24. 10-30% off the rack rate






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






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






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






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






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






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






31. Specific cultural evens and festivals






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






33. Standard rate for everyone at a hotel






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






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






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






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






38. Walk-In






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






40. Represents the business travelers






41. Possible to exceed 100% occupancy






42. 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






43. The number of seats filled on a flight






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






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






46. The market share that a business actually receives






47. 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






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






49. Employees who train employees






50. Guests who leave earlier than expected