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






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






3. A running inventory that automatically updates itself






4. 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






5. Walk-In






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






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






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






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






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






11. 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






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






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






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






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






16. Courts consider reservations to be legal contracts






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






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






19. Diamond Ratings






20. 10-30% off the rack rate






21. Getting the room at a certain percentage off






22. Revenue earned per available room






23. Elaborate or artful cuisine - contemporary cuisine






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






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






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






27. Possible to exceed 100% occupancy






28. Lowest possible rate - many restrictions






29. No reservation






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






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






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






33. The airlines






34. 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






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






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






37. Prepare a marketing plan for yourself






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






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






40. The individual who verifies and balances guests' accounts






41. The market share that a business actually receives






42. Off-the-street






43. 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






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






45. Requires equal dollar amounts of charge and credits






46. The average amount each group spends






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






48. (labor costs/net sales)x100






49. A system that tracks guest room phone charges






50. Guests who cancel on the day of arrival