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






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






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






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






5. A running inventory that automatically updates itself






6. Diamond Ratings






7. 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






8. The average amount each group spends






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






10. 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






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






12. The number of seats filled on a flight






13. Standard rate for everyone at a hotel






14. All Suite hotels






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






16. Registered But Not Assigned






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






18. American Society of Association Executives






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






20. Getting the room at a certain percentage off






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






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






23. (labor costs/net sales)x100






24. Possible to exceed 100% occupancy






25. Employees who train employees






26. Courts consider reservations to be legal contracts






27. The individual who verifies and balances guests' accounts






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






29. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%






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






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






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






33. Represents the business travelers






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






35. 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






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






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






38. The airlines






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






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






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






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






43. ADR x Occupancy=Rev Par






44. Off-the-street






45. A system that tracks guest room phone charges






46. Guest who stay past their scheduled departure time






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






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






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






50. Guests who cancel on the day of arrival