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. Prepare a marketing plan for yourself






2. Courts consider reservations to be legal contracts






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






4. Getting the room at a certain percentage off






5. Revenue earned per available room






6. Off-the-street






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






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






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






10. Guest who stay past their scheduled departure time






11. 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






12. Represents the business travelers






13. American Society of Association Executives






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






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






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






17. Tourism with a consience






18. A mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






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






20. Specific cultural evens and festivals






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






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






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






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






25. Elaborate or artful cuisine - contemporary cuisine






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






27. Possible to exceed 100% occupancy






28. A running inventory that automatically updates itself






29. ADR x Occupancy=Rev Par






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






31. 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






32. Represents the leisure travelers and tourists






33. Walk-In






34. A system that tracks guest room phone charges






35. 10-30% off the rack rate






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






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






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






39. All Suite hotels






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






41. The individual who verifies and balances guests' accounts






42. 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






43. 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)






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






45. Protects both the guest and employee






46. 'of the day'-chefs specials






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






48. Bechamel - espagnole - hollandaise - tomato - veloute






49. Hotels have love-hate relationship






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