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. 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






2. A running inventory that automatically updates itself






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






4. Guests who leave earlier than expected






5. 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






6. ADR x Occupancy=Rev Par






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






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






9. Elaborate or artful cuisine - contemporary cuisine






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






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






12. 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






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






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






15. Diamond Ratings






16. Represents the business travelers






17. Getting the room at a certain percentage off






18. A system that tracks guest room phone charges






19. 10-30% off the rack rate






20. Ecotourism combined with practical matter for policy makers






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






22. American Society of Association Executives






23. 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






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






25. Star System






26. The market share that a business actually receives






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






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






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






30. The number of seats filled on a flight






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






32. Courts consider reservations to be legal contracts






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. Revenue earned per available room






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






36. Lowest possible rate - many restrictions






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






38. Prepare a marketing plan for yourself






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






40. 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






41. The full rate - without discounts - that one quotes as a room charge.






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






43. Represents the leisure travelers and tourists






44. The airlines






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






46. Guest who stay past their scheduled departure time






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






48. Protects both the guest and employee






49. 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)






50. The individual who verifies and balances guests' accounts