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. Prepare a marketing plan for yourself






2. Employees who train employees






3. 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






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






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






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






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






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






9. Lowest possible rate - many restrictions






10. Revenue earned per available room






11. Travel for business purposes






12. American Society of Association Executives






13. Guests who leave earlier than expected






14. Off-the-street






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






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






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






18. The individual who verifies and balances guests' accounts






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






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






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






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






23. 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






24. Walk-In






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






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






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






28. Requires equal dollar amounts of charge and credits






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






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






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






32. Guests who cancel on the day of arrival






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






34. Guest who stay past their scheduled departure time






35. Elaborate or artful cuisine - contemporary cuisine






36. The average amount each group spends






37. ADR x Occupancy=Rev Par






38. Getting the room at a certain percentage off






39. All Suite hotels






40. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






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






42. Registered But Not Assigned






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






44. (labor costs/net sales)x100






45. 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)






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






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






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






49. 'of the day'-chefs specials






50. A specific share or slot of a certain market