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






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






4. No reservation






5. Bechamel - espagnole - hollandaise - tomato - veloute






6. Registered But Not Assigned






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






8. Getting the room at a certain percentage off






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






10. Walk-In






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






12. 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






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






14. Lowest possible rate - many restrictions






15. A system that tracks guest room phone charges






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






17. Represents the business travelers






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






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






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






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






22. Possible to exceed 100% occupancy






23. 'of the day'-chefs specials






24. 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






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






26. 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






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






28. Guests who leave earlier than expected






29. The individual who verifies and balances guests' accounts






30. Courts consider reservations to be legal contracts






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






32. Tourism with a consience






33. The market share that a business actually receives






34. Standard rate for everyone at a hotel






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






36. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%






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






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






39. The average amount each group spends






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






41. All Suite hotels






42. Protects both the guest and employee






43. Represents the leisure travelers and tourists






44. Ecotourism combined with practical matter for policy makers






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






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






47. Star System






48. American Society of Association Executives






49. A running inventory that automatically updates itself






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