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






2. Ecotourism combined with practical matter for policy makers






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






4. Represents the leisure travelers and tourists






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






6. Protects both the guest and employee






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






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






9. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.






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






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






12. A system that tracks guest room phone charges






13. 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






14. (labor costs/net sales)x100






15. Employees who train employees






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






17. Courts consider reservations to be legal contracts






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






19. 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






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






21. 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






22. 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)






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






24. Guests who leave earlier than expected






25. Requires equal dollar amounts of charge and credits






26. Bechamel - espagnole - hollandaise - tomato - veloute






27. Tourism with a consience






28. Guest who stay past their scheduled departure time






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






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






31. Star System






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






33. Specific cultural evens and festivals






34. A paste for thickening sauces - made from equal parts of fat and flour






35. Lowest possible rate - many restrictions






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






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






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






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






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






41. ADR x Occupancy=Rev Par






42. Off-the-street






43. The average amount each group spends






44. The airlines






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






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






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






48. 'of the day'-chefs specials






49. Diamond Ratings






50. 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