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. Requires equal dollar amounts of charge and credits






2. 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






3. Prepare a marketing plan for yourself






4. Diamond Ratings






5. Star System






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






7. 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)






8. Guest who stay past their scheduled departure time






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






10. All Suite hotels






11. Registered But Not Assigned






12. 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






13. A paste for thickening sauces - made from equal parts of fat and flour






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






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






16. Revenue earned per available room






17. Off-the-street






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






19. American Society of Association Executives






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






21. The number of seats filled on a flight






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






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






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






25. Guests who leave earlier than expected






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






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






28. The airlines






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






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






31. Getting the room at a certain percentage off






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






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






34. 10-30% off the rack rate






35. Hotels have love-hate relationship






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






37. Every connecting room adjoins - but not every adjoining room connects






38. The individual who verifies and balances guests' accounts






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






40. 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






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






42. Lowest possible rate - many restrictions






43. No reservation






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






45. Tourism with a consience






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






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






48. Represents the leisure travelers and tourists






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






50. 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