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. Courts consider reservations to be legal contracts






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






3. Guest who stay past their scheduled departure time






4. ADR x Occupancy=Rev Par






5. No reservation






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






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






8. Diamond Ratings






9. Getting the room at a certain percentage off






10. 'of the day'-chefs specials






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






12. A running inventory that automatically updates itself






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






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






15. (labor costs/net sales)x100






16. The average amount each group spends






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






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






19. The individual who verifies and balances guests' accounts






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






21. A system that tracks guest room phone charges






22. Revenue earned per available room






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






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






25. A specific share or slot of a certain market






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






27. 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






28. Lowest possible rate - many restrictions






29. Represents the business travelers






30. Off-the-street






31. 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






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






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






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






35. Requires equal dollar amounts of charge and credits






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






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






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






39. Guests who cancel on the day of arrival






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






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






42. Walk-In






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






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






45. Possible to exceed 100% occupancy






46. All Suite hotels






47. The market share that a business actually receives






48. (cost of drinks/sales of drinks)x100






49. Employees who train employees






50. Represents the leisure travelers and tourists