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






2. 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






3. Possible to exceed 100% occupancy






4. All Suite hotels






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






6. 10-30% off the rack rate






7. The market share that a business actually receives






8. Ecotourism combined with practical matter for policy makers






9. 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






10. Tourism with a consience






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






12. Walk-In






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






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






15. Travel for business purposes






16. Protects both the guest and employee






17. American Society of Association Executives






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






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






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






21. A system that tracks guest room phone charges






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






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






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






25. Guest who stay past their scheduled departure time






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






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






28. Represents the business travelers






29. 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






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






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






32. Revenue earned per available room






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






34. Courts consider reservations to be legal contracts






35. Getting the room at a certain percentage off






36. Diamond Ratings






37. Guests who leave earlier than expected






38. Standard rate for everyone at a hotel






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






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






41. Off-the-street






42. 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






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






44. Represents the leisure travelers and tourists






45. The individual who verifies and balances guests' accounts






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






47. 'of the day'-chefs specials






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






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






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