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






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






3. 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






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






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






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






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






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






9. Possible to exceed 100% occupancy






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






11. Revenue earned per available room






12. Guests who leave earlier than expected






13. Represents the business travelers






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






15. Hotels have love-hate relationship






16. A specific share or slot of a certain market






17. Employees who train employees






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. No reservation






20. Courts consider reservations to be legal contracts






21. Ecotourism combined with practical matter for policy makers






22. Off-the-street






23. Star System






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






25. 10-30% off the rack rate






26. The market share that a business actually receives






27. All Suite hotels






28. Tourism with a consience






29. Protects both the guest and employee






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






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






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






33. Diamond Ratings






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






35. A system that tracks guest room phone charges






36. 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






37. Represents the leisure travelers and tourists






38. Bechamel - espagnole - hollandaise - tomato - veloute






39. 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






40. 'of the day'-chefs specials






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






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






43. Walk-In






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






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






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






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






48. The average amount each group spends






49. Getting the room at a certain percentage off






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