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 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






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






3. Diamond Ratings






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






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






6. The average amount each group spends






7. Employees who train employees






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






9. Star System






10. 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






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






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






13. No reservation






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






15. 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






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






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






18. Represents the leisure travelers and tourists






19. Guests who cancel on the day of arrival






20. 10-30% off the rack rate






21. Courts consider reservations to be legal contracts






22. A specific share or slot of a certain market






23. Bechamel - espagnole - hollandaise - tomato - veloute






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






25. American Society of Association Executives






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






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






28. Represents the business travelers






29. Ecotourism combined with practical matter for policy makers






30. Possible to exceed 100% occupancy






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






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






33. 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






34. Specific cultural evens and festivals






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






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






37. ADR x Occupancy=Rev Par






38. 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






39. Travel for business purposes






40. 'of the day'-chefs specials






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






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






43. Getting the room at a certain percentage off






44. 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






45. The individual who verifies and balances guests' accounts






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






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






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






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






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