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 number of seats filled on a flight






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






3. Guests who cancel on the day of arrival






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






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






6. Registered But Not Assigned






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






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






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






10. The individual who verifies and balances guests' accounts






11. The market share that a business actually receives






12. 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






13. 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






14. Courts consider reservations to be legal contracts






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






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






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






18. 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






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






20. Standard rate for everyone at a hotel






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






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






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






24. Represents the leisure travelers and tourists






25. A system that tracks guest room phone charges






26. Requires equal dollar amounts of charge and credits






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






28. 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






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






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






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






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






33. Star System






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






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






36. The airlines






37. Travel for business purposes






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






39. Off-the-street






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






41. Diamond Ratings






42. Elaborate or artful cuisine - contemporary cuisine






43. Walk-In






44. No reservation






45. 10-30% off the rack rate






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






47. Guests who leave earlier than expected






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






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






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