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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. Ecotourism combined with practical matter for policy makers






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. Protects both the guest and employee






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






5. Guests who cancel on the day of arrival






6. The number of seats filled on a flight






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






8. 'of the day'-chefs specials






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






10. A specific share or slot of a certain market






11. Registered But Not Assigned






12. 10-30% off the rack rate






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






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






15. 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






16. Possible to exceed 100% occupancy






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






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






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






20. Walk-In






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






22. 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






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






24. ADR x Occupancy=Rev Par






25. Travel for business purposes






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






27. Represents the business travelers






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






29. A running inventory that automatically updates itself






30. A system that tracks guest room phone charges






31. Guest who stay past their scheduled departure time






32. Represents the leisure travelers and tourists






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






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






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






36. Employees who train employees






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






38. Getting the room at a certain percentage off






39. The airlines






40. Prepare a marketing plan for yourself






41. Courts consider reservations to be legal contracts






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






43. Diamond Ratings






44. Revenue earned per available room






45. Tourism with a consience






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






47. No reservation






48. Guests who leave earlier than expected






49. The individual who verifies and balances guests' accounts






50. A paste for thickening sauces - made from equal parts of fat and flour







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Can you answer 50 questions in 15 minutes?


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