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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. The individual who verifies and balances guests' accounts






2. The average amount each group spends






3. All Suite hotels






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






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






6. Protects both the guest and employee






7. 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)






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






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






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






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






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






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






14. 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






15. (labor costs/net sales)x100






16. A running inventory that automatically updates itself






17. Elaborate or artful cuisine - contemporary cuisine






18. Travel for business purposes






19. Guests who leave earlier than expected






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






21. Specific cultural evens and festivals






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






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






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






25. The number of seats filled on a flight






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






27. 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






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






29. Employees who train employees






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






31. Ecotourism combined with practical matter for policy makers






32. Requires equal dollar amounts of charge and credits






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






34. 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






35. Off-the-street






36. Courts consider reservations to be legal contracts






37. A system that tracks guest room phone charges






38. A specific share or slot of a certain market






39. Diamond Ratings






40. Prepare a marketing plan for yourself






41. 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






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






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






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






45. Guests who cancel on the day of arrival






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






47. 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






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






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






50. Represents the business travelers







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Can you answer 50 questions in 15 minutes?


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