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






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






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






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






5. Walk-In






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






7. Lowest possible rate - many restrictions






8. American Society of Association Executives






9. The airlines






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






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






12. 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






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






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






15. Requires equal dollar amounts of charge and credits






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






17. Standard rate for everyone at a hotel






18. Possible to exceed 100% occupancy






19. Elaborate or artful cuisine - contemporary cuisine






20. 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






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






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






23. A system that tracks guest room phone charges






24. Tourism with a consience






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






26. A running inventory that automatically updates itself






27. Prepare a marketing plan for yourself






28. Guest who stay past their scheduled departure time






29. Specific cultural evens and festivals






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






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






32. Getting the room at a certain percentage off






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






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






35. Represents the business travelers






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






37. Represents the leisure travelers and tourists






38. Star System






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






40. A specific share or slot of a certain market






41. Revenue earned per available room






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






43. The market share that a business actually receives






44. Travel for business purposes






45. Registered But Not Assigned






46. 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






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






48. Employees who train employees






49. ADR x Occupancy=Rev Par






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