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






2. Guests who cancel on the day of arrival






3. 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






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






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






6. Hotels have love-hate relationship






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






8. The average amount each group spends






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






10. Getting the room at a certain percentage off






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






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






13. Revenue earned per available room






14. Off-the-street






15. 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






16. Key operating figure in menu engineering - determined by subtracting food cost from selling price






17. Standard rate for everyone at a hotel






18. Travel for business purposes






19. A specific share or slot of a certain market






20. Star System






21. Represents the business travelers






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






23. Requires equal dollar amounts of charge and credits






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






25. 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)






26. American Society of Association Executives






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






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






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






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






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






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






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






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






35. Lowest possible rate - many restrictions






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






37. Elaborate or artful cuisine - contemporary cuisine






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






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






40. Represents the leisure travelers and tourists






41. 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






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






43. Diamond Ratings






44. 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






45. A running inventory that automatically updates itself






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






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






48. 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






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






50. Ecotourism combined with practical matter for policy makers