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






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






4. The number of seats filled on a flight






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






6. 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






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






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






9. Employees who train employees






10. Getting the room at a certain percentage off






11. A running inventory that automatically updates itself






12. Bechamel - espagnole - hollandaise - tomato - veloute






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






14. Prepare a marketing plan for yourself






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






16. The market share that a business actually receives






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






18. Tourism with a consience






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






20. Guest who stay past their scheduled departure time






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






22. Diamond Ratings






23. A specific share or slot of a certain market






24. Ecotourism combined with practical matter for policy makers






25. 10-30% off the rack rate






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






27. Specific cultural evens and festivals






28. American Society of Association Executives






29. A financial plan detailing expected sales volume and sales revenue for a specified period of time






30. ADR x Occupancy=Rev Par






31. 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






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






33. Courts consider reservations to be legal contracts






34. Lowest possible rate - many restrictions






35. Standard rate for everyone at a hotel






36. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume






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






38. A system that tracks guest room phone charges






39. Guests who leave earlier than expected






40. The airlines






41. No reservation






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






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






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






45. Off-the-street






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






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






48. Small ones are not even billed; they are erased with an allowance.






49. Registered But Not Assigned






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







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Can you answer 50 questions in 15 minutes?


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