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. Tourism with a consience






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






3. The number of seats filled on a flight






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






5. Hotels have love-hate relationship






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






7. (labor costs/net sales)x100






8. The individual who verifies and balances guests' accounts






9. 10-30% off the rack rate






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






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






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






13. Star System






14. Revenue earned per available room






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






16. 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






17. A specific share or slot of a certain market






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






19. Employees who train employees






20. Possible to exceed 100% occupancy






21. 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






22. 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






23. A system that tracks guest room phone charges






24. 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






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






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






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






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






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






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






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






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






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






34. 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)






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






36. Guest who stay past their scheduled departure time






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






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






39. Registered But Not Assigned






40. Walk-In






41. The average amount each group spends






42. Diamond Ratings






43. A running inventory that automatically updates itself






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






45. Travel for business purposes






46. Guests who cancel on the day of arrival






47. Bechamel - espagnole - hollandaise - tomato - veloute






48. 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






49. Requires equal dollar amounts of charge and credits






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