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. 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






2. Walk-In






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






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






5. 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






6. The average amount each group spends






7. Guest who stay past their scheduled departure time






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






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






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






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






12. 10-30% off the rack rate






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






14. The number of seats filled on a flight






15. Elaborate or artful cuisine - contemporary cuisine






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






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






18. The market share that a business actually receives






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






20. Specific cultural evens and festivals






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






22. 'of the day'-chefs specials






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






24. The airlines






25. From the hours of 11:30 pm to 7:30 am






26. All Suite hotels






27. 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






28. 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






29. A specific share or slot of a certain market






30. Registered But Not Assigned






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






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






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






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






35. Employees who train employees






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






37. 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)






38. Hotels have love-hate relationship






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






40. Ecotourism combined with practical matter for policy makers






41. Prepare a marketing plan for yourself






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






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






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






45. Guests who leave earlier than expected






46. Tourism with a consience






47. No reservation






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






49. 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






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