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






2. Prepare a marketing plan for yourself






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






4. The airlines






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






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






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






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






9. Diamond Ratings






10. Represents the leisure travelers and tourists






11. Registered But Not Assigned






12. 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






13. Walk-In






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






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






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






17. The individual who verifies and balances guests' accounts






18. Courts consider reservations to be legal contracts






19. ADR x Occupancy=Rev Par






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






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






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






23. 10-30% off the rack rate






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






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






26. No reservation






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






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






29. Star System






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






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






32. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets






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






34. Guests who leave earlier than expected






35. Protects both the guest and employee






36. (labor costs/net sales)x100






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






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






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






40. A system that tracks guest room phone charges






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






42. Employees who train employees






43. All Suite hotels






44. 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






45. Possible to exceed 100% occupancy






46. The market share that a business actually receives






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






48. Specific cultural evens and festivals






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






50. Travel for business purposes