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. Registered But Not Assigned






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






3. Walk-In






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






5. 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






6. ADR x Occupancy=Rev Par






7. Tourism with a consience






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






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






10. The airlines






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






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






13. 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






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






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






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






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






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






19. The market share that a business actually receives






20. No reservation






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






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






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






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






25. Getting the room at a certain percentage off






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






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






28. Ecotourism combined with practical matter for policy makers






29. Requires equal dollar amounts of charge and credits






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






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






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






33. The average amount each group spends






34. Standard rate for everyone at a hotel






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






36. 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






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






38. 'of the day'-chefs specials






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






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






41. Guests who cancel on the day of arrival






42. Employees who train employees






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






44. American Society of Association Executives






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






46. A specific share or slot of a certain market






47. 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






48. All Suite hotels






49. 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






50. Off-the-street