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. The airlines






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






3. 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






4. The individual who verifies and balances guests' accounts






5. Revenue earned per available room






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






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






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






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






10. A specific share or slot of a certain market






11. Employees who train employees






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






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






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






15. Elaborate or artful cuisine - contemporary cuisine






16. 10-30% off the rack rate






17. Requires equal dollar amounts of charge and credits






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






19. Protects both the guest and employee






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






21. Lowest possible rate - many restrictions






22. ADR x Occupancy=Rev Par






23. Guests who leave earlier than expected






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






25. Tourism with a consience






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






27. Guest who stay past their scheduled departure time






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






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






30. Off-the-street






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






32. Guests who cancel on the day of arrival






33. A running inventory that automatically updates itself






34. 'of the day'-chefs specials






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






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






37. 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






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






39. No reservation






40. Walk-In






41. 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






42. Diamond Ratings






43. Possible to exceed 100% occupancy






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






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






46. Courts consider reservations to be legal contracts






47. Prepare a marketing plan for yourself






48. A system that tracks guest room phone charges






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






50. Bechamel - espagnole - hollandaise - tomato - veloute