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






2. Getting the room at a certain percentage off






3. Travel for business purposes






4. Revenue earned per available room






5. Prepare a marketing plan for yourself






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






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






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






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






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






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






12. Courts consider reservations to be legal contracts






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






14. The individual who verifies and balances guests' accounts






15. Standard rate for everyone at a hotel






16. The number of seats filled on a flight






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






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






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






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






21. 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






22. A system that tracks guest room phone charges






23. Ecotourism combined with practical matter for policy makers






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






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






26. Star System






27. Specific cultural evens and festivals






28. Registered But Not Assigned






29. Employees who train employees






30. Walk-In






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






32. Possible to exceed 100% occupancy






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






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






35. No reservation






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






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






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






39. 'of the day'-chefs specials






40. The market share that a business actually receives






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






42. 10-30% off the rack rate






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






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






45. Diamond Ratings






46. Bechamel - espagnole - hollandaise - tomato - veloute






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






48. Tourism with a consience






49. The airlines






50. Requires equal dollar amounts of charge and credits