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. The individual who verifies and balances guests' accounts






2. All Suite hotels






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






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






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






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






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






8. 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






9. Ecotourism combined with practical matter for policy makers






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






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






12. 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






13. (labor costs/net sales)x100






14. Protects both the guest and employee






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






16. Revenue earned per available room






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






18. 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






19. Off-the-street






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






21. Prepare a marketing plan for yourself






22. Travel for business purposes






23. Standard rate for everyone at a hotel






24. ADR x Occupancy=Rev Par






25. 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)






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






27. Possible to exceed 100% occupancy






28. 10-30% off the rack rate






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






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






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






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






33. 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






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






35. The airlines






36. Guests who leave earlier than expected






37. Walk-In






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






39. 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






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






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






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






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






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






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






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






47. Represents the leisure travelers and tourists






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






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






50. No reservation