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






2. Protects both the guest and employee






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






4. Specific cultural evens and festivals






5. Requires equal dollar amounts of charge and credits






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






7. All Suite hotels






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






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






10. 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)






11. Courts consider reservations to be legal contracts






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






13. Guests who cancel on the day of arrival






14. 'of the day'-chefs specials






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






16. Hotels have love-hate relationship






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






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






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






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






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






22. No reservation






23. ADR x Occupancy=Rev Par






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






25. Diamond Ratings






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






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






28. 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






29. Guests who leave earlier than expected






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






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






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






33. The individual who verifies and balances guests' accounts






34. Travel for business purposes






35. The airlines






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






37. Walk-In






38. Off-the-street






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






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






41. A specific share or slot of a certain market






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






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






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






45. Getting the room at a certain percentage off






46. 10-30% off the rack rate






47. Lowest possible rate - many restrictions






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






49. The number of seats filled on a flight






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