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






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






3. American Society of Association Executives






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






5. Protects both the guest and employee






6. Bechamel - espagnole - hollandaise - tomato - veloute






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






8. 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






9. Courts consider reservations to be legal contracts






10. Standard rate for everyone at a hotel






11. Guest who stay past their scheduled departure time






12. A specific share or slot of a certain market






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






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






15. Represents the business travelers






16. Hotels have love-hate relationship






17. Revenue earned per available room






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






19. Requires equal dollar amounts of charge and credits






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






21. No reservation






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






23. ADR x Occupancy=Rev Par






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






25. The individual who verifies and balances guests' accounts






26. Preferred by most employees. From 7:30 am to 3:30 pm






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






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






29. Employees who train employees






30. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.






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






32. Travel for business purposes






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






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






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






36. 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






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






38. Represents the leisure travelers and tourists






39. The airlines






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






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






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






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






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






45. A system that tracks guest room phone charges






46. Diamond Ratings






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






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






49. 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)






50. 10-30% off the rack rate