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






2. Bechamel - espagnole - hollandaise - tomato - veloute






3. Specific cultural evens and festivals






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






5. 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






6. Guest who stay past their scheduled departure time






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






8. Star System






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






10. 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






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






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






13. A system that tracks guest room phone charges






14. Travel for business purposes






15. American Society of Association Executives






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






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






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






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






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






21. Represents the leisure travelers and tourists






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






23. Registered But Not Assigned






24. Possible to exceed 100% occupancy






25. All Suite hotels






26. 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






27. Guests who leave earlier than expected






28. 10-30% off the rack rate






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






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






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






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






33. No reservation






34. The number of seats filled on a flight






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






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






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






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






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






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






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






42. Diamond Ratings






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






44. A running inventory that automatically updates itself






45. Getting the room at a certain percentage off






46. Employees who train employees






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






48. Ecotourism combined with practical matter for policy makers






49. The airlines






50. 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