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. Also known as the due back - difference returnable - U-owe-me's or the exchange






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






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






4. A running inventory that automatically updates itself






5. Represents the business travelers






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






7. Travel for business purposes






8. 'of the day'-chefs specials






9. ADR x Occupancy=Rev Par






10. Employees who train employees






11. 10-30% off the rack rate






12. Registered But Not Assigned






13. Guests who cancel on the day of arrival






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






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






16. Requires equal dollar amounts of charge and credits






17. Guests who leave earlier than expected






18. No reservation






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






20. A system that tracks guest room phone charges






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






22. Lowest possible rate - many restrictions






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






24. The individual who verifies and balances guests' accounts






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






26. Standard rate for everyone at a hotel






27. Represents the leisure travelers and tourists






28. 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






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






30. The average amount each group spends






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






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






33. Star System






34. Possible to exceed 100% occupancy






35. Getting the room at a certain percentage off






36. Walk-In






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






38. A specific share or slot of a certain market






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






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






41. Prepare a marketing plan for yourself






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






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






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






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






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






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






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






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






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