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Hotel Operations - 2

Subject : hospitality
Instructions:
  • Answer 50 questions in 30 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. Used at zoos - keeps special needs of one time visitors and includes local specialties






2. ADR x Occupancy=Rev Par






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






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






5. Travel for business purposes






6. Standard rate for everyone at a hotel






7. Employees who train employees






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






9. 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






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






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






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






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






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






15. No reservation






16. Guests who leave earlier than expected






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






18. A running inventory that automatically updates itself






19. Represents the business travelers






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






21. 10-30% off the rack rate






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






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






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






25. (labor costs/net sales)x100






26. Tourism with a consience






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






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






29. 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






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






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






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






33. All Suite hotels






34. Elaborate or artful cuisine - contemporary cuisine






35. Possible to exceed 100% occupancy






36. Requires equal dollar amounts of charge and credits






37. 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






38. Guests who cancel on the day of arrival






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






40. Represents the leisure travelers and tourists






41. A specific share or slot of a certain market






42. Revenue earned per available room






43. The number of seats filled on a flight






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






45. Key to indicating a hotels performance - dollar sales/number of rooms rented






46. Ecotourism combined with practical matter for policy makers






47. Specific cultural evens and festivals






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






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






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






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