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






3. Registered But Not Assigned






4. Getting the room at a certain percentage off






5. 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






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






7. Tourism with a consience






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






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






10. American Society of Association Executives






11. The individual who verifies and balances guests' accounts






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






13. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%






14. The number of seats filled on a flight






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






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






17. Guests who leave earlier than expected






18. The market share that a business actually receives






19. 'of the day'-chefs specials






20. Star System






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






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






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






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






25. Diamond Ratings






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






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






28. Walk-In






29. Employees who train employees






30. Prepare a marketing plan for yourself






31. Represents the leisure travelers and tourists






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






33. Bechamel - espagnole - hollandaise - tomato - veloute






34. Standard rate for everyone at a hotel






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






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






37. 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






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






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






40. 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






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






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






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






44. Protects both the guest and employee






45. Guests who cancel on the day of arrival






46. Travel for business purposes






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






48. A specific share or slot of a certain market






49. All Suite hotels






50. 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