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. Ecotourism combined with practical matter for policy makers






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






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






4. Protects both the guest and employee






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






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






7. Standard rate for everyone at a hotel






8. Guest who stay past their scheduled departure time






9. 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






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






11. Possible to exceed 100% occupancy






12. Represents the business travelers






13. Diamond Ratings






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






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






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






17. Guests who leave earlier than expected






18. Travel for business purposes






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






20. No reservation






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






22. A specific share or slot of a certain market






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






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






25. The market share that a business actually receives






26. Guests who cancel on the day of arrival






27. American Society of Association Executives






28. Bechamel - espagnole - hollandaise - tomato - veloute






29. All Suite hotels






30. Off-the-street






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






32. Hotels have love-hate relationship






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






34. A running inventory that automatically updates itself






35. Represents the leisure travelers and tourists






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






37. Employees who train employees






38. Courts consider reservations to be legal contracts






39. 10-30% off the rack rate






40. The number of seats filled on a flight






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






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






43. 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






44. Registered But Not Assigned






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






46. Star System






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






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






49. Getting the room at a certain percentage off






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