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. Diamond Ratings






2. Lowest possible rate - many restrictions






3. Getting the room at a certain percentage off






4. Specific cultural evens and festivals






5. Protects both the guest and employee






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






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






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






9. 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)






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






11. Star System






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






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






14. Walk-In






15. Guests who leave earlier than expected






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






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






18. Guest who stay past their scheduled departure time






19. Employees who train employees






20. Hotels have love-hate relationship






21. Courts consider reservations to be legal contracts






22. Standard rate for everyone at a hotel






23. 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






24. 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






25. Off-the-street






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






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






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






29. 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






30. The average amount each group spends






31. Represents the leisure travelers and tourists






32. Elaborate or artful cuisine - contemporary cuisine






33. American Society of Association Executives






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






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






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






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






38. 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






39. 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






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






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






42. 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






43. Tourism with a consience






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






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






46. Guests who cancel on the day of arrival






47. A system that tracks guest room phone charges






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






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






50. ADR x Occupancy=Rev Par