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. The number of seats filled on a flight






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






3. Guest who stay past their scheduled departure time






4. Getting the room at a certain percentage off






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






6. Star System






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






8. A system that tracks guest room phone charges






9. A running inventory that automatically updates itself






10. Protects both the guest and employee






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






12. Represents the business travelers






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






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






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






16. The average amount each group spends






17. Ecotourism combined with practical matter for policy makers






18. 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






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






20. No reservation






21. The market share that a business actually receives






22. Specific cultural evens and festivals






23. 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






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. 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






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






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






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






29. Revenue earned per available room






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






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






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






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






34. Diamond Ratings






35. Guests who cancel on the day of arrival






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






37. Prepare a marketing plan for yourself






38. Tourism with a consience






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






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






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






42. Standard rate for everyone at a hotel






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






44. A specific share or slot of a certain market






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






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






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






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






49. The individual who verifies and balances guests' accounts






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