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






2. 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






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






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






5. Travel for business purposes






6. Ecotourism combined with practical matter for policy makers






7. Guest who stay past their scheduled departure time






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






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






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






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






12. Possible to exceed 100% occupancy






13. Diamond Ratings






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






15. Specific cultural evens and festivals






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






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. Star System






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






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






21. No reservation






22. Getting the room at a certain percentage off






23. Guests who leave earlier than expected






24. Employees who train employees






25. A running inventory that automatically updates itself






26. American Society of Association Executives






27. 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






28. Revenue earned per available room






29. All Suite hotels






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






31. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets






32. A system that tracks guest room phone charges






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






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






35. 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






36. (labor costs/net sales)x100






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






38. Represents the business travelers






39. A specific share or slot of a certain market






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






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






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






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






44. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%






45. The individual who verifies and balances guests' accounts






46. 'of the day'-chefs specials






47. Walk-In






48. 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






49. Elaborate or artful cuisine - contemporary cuisine






50. Requires equal dollar amounts of charge and credits