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






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






3. Lowest possible rate - many restrictions






4. Bechamel - espagnole - hollandaise - tomato - veloute






5. 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






6. Guest who stay past their scheduled departure time






7. Employees who train employees






8. Tourism with a consience






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






10. ADR x Occupancy=Rev Par






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






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






13. Getting the room at a certain percentage off






14. Represents the business travelers






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






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






17. The individual who verifies and balances guests' accounts






18. Star System






19. Registered But Not Assigned






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






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






22. 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






23. Possible to exceed 100% occupancy






24. Standard rate for everyone at a hotel






25. Hotels have love-hate relationship






26. Elaborate or artful cuisine - contemporary cuisine






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






28. Courts consider reservations to be legal contracts






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






30. 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






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






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






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






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






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






36. Represents the leisure travelers and tourists






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






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






39. 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






40. A specific share or slot of a certain market






41. No reservation






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






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






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






45. A running inventory that automatically updates itself






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






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






48. Requires equal dollar amounts of charge and credits






49. Revenue earned per available room






50. The airlines