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






2. Possible to exceed 100% occupancy






3. Courts consider reservations to be legal contracts






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






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






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






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






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






9. Diamond Ratings






10. The airlines






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






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






13. Guest who stay past their scheduled departure time






14. Requires equal dollar amounts of charge and credits






15. Getting the room at a certain percentage off






16. All Suite hotels






17. Travel for business purposes






18. Walk-In






19. Standard rate for everyone at a hotel






20. 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






21. American Society of Association Executives






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






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






24. Prepare a marketing plan for yourself






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






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






27. Lowest possible rate - many restrictions






28. Specific cultural evens and festivals






29. 10-30% off the rack rate






30. A running inventory that automatically updates itself






31. Hotels have love-hate relationship






32. Employees who train employees






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






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






35. Registered But Not Assigned






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






37. No reservation






38. The average amount each group spends






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






40. ADR x Occupancy=Rev Par






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






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






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






44. Ecotourism combined with practical matter for policy makers






45. 'of the day'-chefs specials






46. Star System






47. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America






48. 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






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






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







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Can you answer 50 questions in 15 minutes?


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