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






2. 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






3. A specific share or slot of a certain market






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






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






6. Guest who stay past their scheduled departure time






7. Represents the leisure travelers and tourists






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






9. A system that tracks guest room phone charges






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






11. Getting the room at a certain percentage off






12. Protects both the guest and employee






13. The market share that a business actually receives






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






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






16. Specific cultural evens and festivals






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






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






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






20. Lowest possible rate - many restrictions






21. Standard rate for everyone at a hotel






22. Guests who leave earlier than expected






23. ADR x Occupancy=Rev Par






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






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






26. American Society of Association Executives






27. 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






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






29. Tourism with a consience






30. 10-30% off the rack rate






31. Courts consider reservations to be legal contracts






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






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






34. The number of seats filled on a flight






35. The airlines






36. Ecotourism combined with practical matter for policy makers






37. Guests who cancel on the day of arrival






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






39. All Suite hotels






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






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






42. 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






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






44. Elaborate or artful cuisine - contemporary cuisine






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






46. Travel for business purposes






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






48. Walk-In






49. (labor costs/net sales)x100






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