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 average amount each group spends






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






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






4. No reservation






5. Guests who cancel on the day of arrival






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






7. The airlines






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






9. 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






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






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






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






13. 10-30% off the rack rate






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






15. 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






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






17. Revenue earned per available room






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






19. Lowest possible rate - many restrictions






20. Requires equal dollar amounts of charge and credits






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






22. 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






23. A running inventory that automatically updates itself






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






25. Walk-In






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






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






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






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






30. A specific share or slot of a certain market






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






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






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






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






35. American Society of Association Executives






36. Hotels have love-hate relationship






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






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






39. 'of the day'-chefs specials






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






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






42. Employees who train employees






43. A system that tracks guest room phone charges






44. Diamond Ratings






45. Getting the room at a certain percentage off






46. Star System






47. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






50. Protects both the guest and employee