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. Specific cultural evens and festivals






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






3. The average amount each group spends






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






5. A system that tracks guest room phone charges






6. 10-30% off the rack rate






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






8. Getting the room at a certain percentage off






9. The number of seats filled on a flight






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






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






12. Represents the business travelers






13. All Suite hotels






14. Hotels have love-hate relationship






15. Enables passengers to travel from one smaller city to another smaller city






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






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






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






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






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






21. 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






22. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






23. The individual who verifies and balances guests' accounts






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






25. Walk-In






26. Guests who cancel on the day of arrival






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






28. Off-the-street






29. Possible to exceed 100% occupancy






30. Standard rate for everyone at a hotel






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






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






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






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






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






36. 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






37. A specific share or slot of a certain market






38. Travel for business purposes






39. American Society of Association Executives






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






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






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






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






44. Star System






45. 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






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






47. Diamond Ratings






48. 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






49. 'of the day'-chefs specials






50. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.