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. 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






2. A specific share or slot of a certain market






3. Represents the business travelers






4. Employees who train employees






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






6. No reservation






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






8. Requires equal dollar amounts of charge and credits






9. Getting the room at a certain percentage off






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






11. Star System






12. Walk-In






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






14. 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)






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






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






17. The individual who verifies and balances guests' accounts






18. Prepare a marketing plan for yourself






19. American Society of Association Executives






20. Ecotourism combined with practical matter for policy makers






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






22. Specific cultural evens and festivals






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






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






25. The airlines






26. Protects both the guest and employee






27. The average amount each group spends






28. Diamond Ratings






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






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






31. All Suite hotels






32. Guests who leave earlier than expected






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






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






35. Elaborate or artful cuisine - contemporary cuisine






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






37. Key operating figure in menu engineering - determined by subtracting food cost from selling price






38. Courts consider reservations to be legal contracts






39. A system that tracks guest room phone charges






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






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






42. Registered But Not Assigned






43. 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






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






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






46. 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






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






48. 'of the day'-chefs specials






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






50. The market share that a business actually receives