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. All Suite hotels






2. A market share based on each business receiving an equal share of the market






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






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






5. The market share that a business actually receives






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






7. Ecotourism combined with practical matter for policy makers






8. Bechamel - espagnole - hollandaise - tomato - veloute






9. Courts consider reservations to be legal contracts






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






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






12. Protects both the guest and employee






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






14. Requires equal dollar amounts of charge and credits






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






16. A specific share or slot of a certain market






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






18. Prepare a marketing plan for yourself






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






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






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






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






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






24. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






25. Off-the-street






26. 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






27. 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






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






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






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






31. 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)






32. Travel for business purposes






33. ADR x Occupancy=Rev Par






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






35. Represents the business travelers






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






37. A running inventory that automatically updates itself






38. 'of the day'-chefs specials






39. Revenue earned per available room






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






41. (labor costs/net sales)x100






42. Walk-In






43. Getting the room at a certain percentage off






44. Elaborate or artful cuisine - contemporary cuisine






45. Guests who leave earlier than expected






46. Represents the leisure travelers and tourists






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






48. 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






49. The number of seats filled on a flight






50. Possible to exceed 100% occupancy