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






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






3. The individual who verifies and balances guests' accounts






4. (labor costs/net sales)x100






5. American Society of Association Executives






6. Diamond Ratings






7. Prepare a marketing plan for yourself






8. Off-the-street






9. Walk-In






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






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






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






13. 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






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






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






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






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






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






19. Travel for business purposes






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






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






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






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






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






25. Star System






26. Specific cultural evens and festivals






27. Guests who leave earlier than expected






28. Revenue earned per available room






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






30. 10-30% off the rack rate






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






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






33. Bechamel - espagnole - hollandaise - tomato - veloute






34. Possible to exceed 100% occupancy






35. A running inventory that automatically updates itself






36. Protects both the guest and employee






37. Elaborate or artful cuisine - contemporary cuisine






38. Ecotourism combined with practical matter for policy makers






39. The number of seats filled on a flight






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






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






42. Employees who train employees






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






44. Requires equal dollar amounts of charge and credits






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






46. No reservation






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






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






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






50. A system that tracks guest room phone charges