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. Represents the business travelers






2. Walk-In






3. Star System






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






5. American Society of Association Executives






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






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






8. Guests who cancel on the day of arrival






9. 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






10. Bechamel - espagnole - hollandaise - tomato - veloute






11. Guests who leave earlier than expected






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






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






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






15. Off-the-street






16. ADR x Occupancy=Rev Par






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






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






19. Ecotourism combined with practical matter for policy makers






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






21. Hotels have love-hate relationship






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. Travel for business purposes






24. A system that tracks guest room phone charges






25. From the hours of 11:30 pm to 7:30 am






26. A running inventory that automatically updates itself






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






28. Guest who stay past their scheduled departure time






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






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






31. The number of seats filled on a flight






32. Elaborate or artful cuisine - contemporary cuisine






33. Requires equal dollar amounts of charge and credits






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






35. Employees who train employees






36. The market share that a business actually receives






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






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






39. (labor costs/net sales)x100






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






41. 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






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






43. All Suite hotels






44. Courts consider reservations to be legal contracts






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






46. Lowest possible rate - many restrictions






47. The average amount each group spends






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






49. 'of the day'-chefs specials






50. The airlines