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. Possible to exceed 100% occupancy






2. Tourism with a consience






3. Represents the leisure travelers and tourists






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






5. (labor costs/net sales)x100






6. Hotels have love-hate relationship






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






8. Courts consider reservations to be legal contracts






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






10. 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






11. American Society of Association Executives






12. Guest who stay past their scheduled departure time






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






14. All Suite hotels






15. ADR x Occupancy=Rev Par






16. Lowest possible rate - many restrictions






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






18. Diamond Ratings






19. 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






20. A specific share or slot of a certain market






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






22. Guests who cancel on the day of arrival






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






24. 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)






25. Revenue earned per available room






26. Prepare a marketing plan for yourself






27. Guests who leave earlier than expected






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






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






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






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






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






33. The number of seats filled on a flight






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






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






36. Ecotourism combined with practical matter for policy makers






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






38. Standard rate for everyone at a hotel






39. Bechamel - espagnole - hollandaise - tomato - veloute






40. The airlines






41. 'of the day'-chefs specials






42. Off-the-street






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






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






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






46. The individual who verifies and balances guests' accounts






47. The average amount each group spends






48. Represents the business travelers






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






50. No reservation