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






2. Guest who stay past their scheduled departure time






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






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






5. A running inventory that automatically updates itself






6. 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)






7. Represents the leisure travelers and tourists






8. (labor costs/net sales)x100






9. Registered But Not Assigned






10. All Suite hotels






11. Diamond Ratings






12. Represents the business travelers






13. 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






14. Key operating figure in menu engineering - determined by subtracting food cost from selling price






15. 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






16. Prepare a marketing plan for yourself






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






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






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






20. Bechamel - espagnole - hollandaise - tomato - veloute






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






22. Walk-In






23. Travel for business purposes






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






25. Ecotourism combined with practical matter for policy makers






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






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






28. Tourism with a consience






29. 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






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






31. Standard rate for everyone at a hotel






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






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






34. Courts consider reservations to be legal contracts






35. Getting the room at a certain percentage off






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






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






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






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






40. Include room and all three meals. Used in Europe






41. 'of the day'-chefs specials






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






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






44. A system that tracks guest room phone charges






45. Traveling cross country or abroad for purposes of volunteer work






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






47. Star System






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






49. The airlines






50. Elaborate or artful cuisine - contemporary cuisine