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. 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






2. No reservation






3. Getting the room at a certain percentage off






4. All Suite hotels






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






6. Diamond Ratings






7. Off-the-street






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






9. The market share that a business actually receives






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






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






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






13. A specific share or slot of a certain market






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






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






16. Guest who stay past their scheduled departure time






17. 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






18. Courts consider reservations to be legal contracts






19. Lowest possible rate - many restrictions






20. The airlines






21. The number of seats filled on a flight






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






23. Walk-In






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






25. Bechamel - espagnole - hollandaise - tomato - veloute






26. Hotels have love-hate relationship






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






28. Key to indicating a hotels performance - dollar sales/number of rooms rented






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






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






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






32. Ecotourism combined with practical matter for policy makers






33. A system that tracks guest room phone charges






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






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






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






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






38. 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






39. Specific cultural evens and festivals






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






41. 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






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






43. Tourism with a consience






44. Registered But Not Assigned






45. Elaborate or artful cuisine - contemporary cuisine






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






47. Protects both the guest and employee






48. Guests who leave earlier than expected






49. 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






50. 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