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 number of seats filled on a flight






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






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






4. 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






5. A specific share or slot of a certain market






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






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






8. The market share that a business actually receives






9. Ecotourism combined with practical matter for policy makers






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






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






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






13. 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






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






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






16. Represents the business travelers






17. Prepare a marketing plan for yourself






18. Guest who stay past their scheduled departure time






19. Registered But Not Assigned






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






21. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






24. 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






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






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






27. Possible to exceed 100% occupancy






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






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






30. The individual who verifies and balances guests' accounts






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






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






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






34. 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)






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






36. Diamond Ratings






37. Elaborate or artful cuisine - contemporary cuisine






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






39. Getting the room at a certain percentage off






40. Courts consider reservations to be legal contracts






41. Guests who cancel on the day of arrival






42. All Suite hotels






43. No reservation






44. Star System






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






46. Guests who leave earlier than expected






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






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






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






50. A system that tracks guest room phone charges