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. Tourism with a consience






3. 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






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






5. 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






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






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






8. Requires equal dollar amounts of charge and credits






9. Prepare a marketing plan for yourself






10. A running inventory that automatically updates itself






11. Lowest possible rate - many restrictions






12. The market share that a business actually receives






13. Represents the leisure travelers and tourists






14. The airlines






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






16. Guests who cancel on the day of arrival






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






18. No reservation






19. Star System






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






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






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






23. Walk-In






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






25. American Society of Association Executives






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






27. The average amount each group spends






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






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






30. 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






31. Getting the room at a certain percentage off






32. (labor costs/net sales)x100






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






34. Protects both the guest and employee






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






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






37. Registered But Not Assigned






38. 10-30% off the rack rate






39. A specific share or slot of a certain market






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






41. Guests who leave earlier than expected






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






43. 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






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






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






46. Standard rate for everyone at a hotel






47. Employees who train employees






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






49. Possible to exceed 100% occupancy






50. Travel for business purposes