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. Guest who stay past their scheduled departure time






2. Walk-In






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






4. No reservation






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






6. Tourism with a consience






7. The individual who verifies and balances guests' accounts






8. Elaborate or artful cuisine - contemporary cuisine






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






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






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






12. A system that tracks guest room phone charges






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






14. Lower than corporate rate - used when booking association business






15. A running inventory that automatically updates itself






16. Represents the business travelers






17. Standard rate for everyone at a hotel






18. Off-the-street






19. Guests who cancel on the day of arrival






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






21. Getting the room at a certain percentage off






22. Protects both the guest and employee






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






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






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






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






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






28. Registered But Not Assigned






29. Courts consider reservations to be legal contracts






30. Specific cultural evens and festivals






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






32. 'of the day'-chefs specials






33. 10-30% off the rack rate






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






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






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






37. Employees who train employees






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






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






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






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






43. ADR x Occupancy=Rev Par






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






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






46. Travel for business purposes






47. (labor costs/net sales)x100






48. Revenue earned per available room






49. 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






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