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. Walk-In






2. 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






3. All Suite hotels






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






5. Diamond Ratings






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






7. 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






8. Represents the business travelers






9. Star System






10. Lowest possible rate - many restrictions






11. A form completed during registration to provide the hotel with information about the guest - including name and address - and to provide the guest with information about the hotel - including legal issues






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






13. 'of the day'-chefs specials






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






15. The airlines






16. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






17. A specific share or slot of a certain market






18. Tourism with a consience






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






20. The number of seats filled on a flight






21. (labor costs/net sales)x100






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






23. Specific cultural evens and festivals






24. Bechamel - espagnole - hollandaise - tomato - veloute






25. A running inventory that automatically updates itself






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






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






28. The market share that a business actually receives






29. 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






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






31. Hotels have love-hate relationship






32. 10-30% off the rack rate






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






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






35. The average amount each group spends






36. No reservation






37. Travel for business purposes






38. Elaborate or artful cuisine - contemporary cuisine






39. Revenue earned per available room






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






41. Ecotourism combined with practical matter for policy makers






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






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






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






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






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






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






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






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






50. Possible to exceed 100% occupancy