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






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






4. Hotels have love-hate relationship






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






6. Off-the-street






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






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






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






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






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






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. The airlines






14. No reservation






15. Requires equal dollar amounts of charge and credits






16. A system that tracks guest room phone charges






17. Employees who train employees






18. American Society of Association Executives






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






20. Possible to exceed 100% occupancy






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






22. 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






23. Diamond Ratings






24. Guest who stay past their scheduled departure time






25. Guests who leave earlier than expected






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






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






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






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. Revenue earned per available room






31. Specific cultural evens and festivals






32. All Suite hotels






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






34. The number of seats filled on a flight






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






36. The average amount each group spends






37. Elaborate or artful cuisine - contemporary cuisine






38. Getting the room at a certain percentage off






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






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






41. Courts consider reservations to be legal contracts






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






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






44. Ecotourism combined with practical matter for policy makers






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






46. A cook who supervises food production and who reports to the executive chef; second in command






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






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






49. Standard rate for everyone at a hotel






50. 10-30% off the rack rate