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. Possible to exceed 100% occupancy






2. A system that tracks guest room phone charges






3. Bechamel - espagnole - hollandaise - tomato - veloute






4. Employees who train employees






5. Lowest possible rate - many restrictions






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






7. Courts consider reservations to be legal contracts






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






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






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






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






12. Tourism with a consience






13. Star System






14. A running inventory that automatically updates itself






15. ADR x Occupancy=Rev Par






16. Protects both the guest and employee






17. Elaborate or artful cuisine - contemporary cuisine






18. (labor costs/net sales)x100






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






20. Diamond Ratings






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






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






23. 10-30% off the rack rate






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






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






26. Off-the-street






27. 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






28. Prepare a marketing plan for yourself






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






30. 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






31. Standard rate for everyone at a hotel






32. The market share that a business actually receives






33. 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






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






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






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






37. 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)






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






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






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






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






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






43. 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






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






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






46. 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






47. Travel for business purposes






48. The airlines






49. Specific cultural evens and festivals






50. Represents the leisure travelers and tourists