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






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






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






4. Courts consider reservations to be legal contracts






5. Guests who cancel on the day of arrival






6. 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






7. Protects both the guest and employee






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






9. Off-the-street






10. Hotels have love-hate relationship






11. Standard rate for everyone at a hotel






12. The airlines






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






14. 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






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






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






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






18. American Society of Association Executives






19. Specific cultural evens and festivals






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






21. Travel for business purposes






22. A system that tracks guest room phone charges






23. Prepare a marketing plan for yourself






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






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






26. Guest who stay past their scheduled departure time






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






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






29. Tourism with a consience






30. 10-30% off the rack rate






31. Represents the leisure travelers and tourists






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






33. 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






34. The individual who verifies and balances guests' accounts






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






36. Represents the business travelers






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






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






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






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






41. Ecotourism combined with practical matter for policy makers






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






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






44. Diamond Ratings






45. Elaborate or artful cuisine - contemporary cuisine






46. Registered But Not Assigned






47. 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






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






49. 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






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