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. Prepare a marketing plan for yourself






2. Lowest possible rate - many restrictions






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






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






5. Hotels have love-hate relationship






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






7. Employees who train employees






8. Travel for business purposes






9. The individual who verifies and balances guests' accounts






10. A system that tracks guest room phone charges






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






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






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






14. ADR x Occupancy=Rev Par






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






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






17. Requires equal dollar amounts of charge and credits






18. 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






19. The number of seats filled on a flight






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






21. (labor costs/net sales)x100






22. A running inventory that automatically updates itself






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






24. The average amount each group spends






25. Walk-In






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






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






28. American Society of Association Executives






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






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






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






32. Revenue earned per available room






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






34. The market share that a business actually receives






35. Registered But Not Assigned






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






37. Standard rate for everyone at a hotel






38. Getting the room at a certain percentage off






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






40. Guests who leave earlier than expected






41. Diamond Ratings






42. 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






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






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






45. A specific share or slot of a certain market






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






47. 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






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






49. The airlines






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