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






2. American Society of Association Executives






3. Courts consider reservations to be legal contracts






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






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






6. The individual who verifies and balances guests' accounts






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






8. 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






9. Guests who cancel on the day of arrival






10. 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)






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






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






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






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






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






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






17. Off-the-street






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






19. All Suite hotels






20. 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






21. Prepare a marketing plan for yourself






22. Generally repairable within a short amount of time - has a minor problem.






23. A system that tracks guest room phone charges






24. Requires equal dollar amounts of charge and credits






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






26. Protects both the guest and employee






27. Registered But Not Assigned






28. Guest who stay past their scheduled departure time






29. 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






30. Star System






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






32. The market share that a business actually receives






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






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






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






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






37. 'of the day'-chefs specials






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






39. The number of seats filled on a flight






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






41. No reservation






42. Lowest possible rate - many restrictions






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






44. 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






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






46. Include room and all three meals. Used in Europe






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






48. Ecotourism combined with practical matter for policy makers






49. Walk-In






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






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