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






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






3. 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






4. (labor costs/net sales)x100






5. Travel for business purposes






6. ADR x Occupancy=Rev Par






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






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






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






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






11. Requires equal dollar amounts of charge and credits






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






13. A specific share or slot of a certain market






14. All Suite hotels






15. A running inventory that automatically updates itself






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






17. Lowest possible rate - many restrictions






18. Hotels have love-hate relationship






19. Prepare a marketing plan for yourself






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






21. Represents the business travelers






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






23. Guest who stay past their scheduled departure time






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






25. Employees who train employees






26. Revenue earned per available room






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






28. The individual who verifies and balances guests' accounts






29. The number of seats filled on a flight






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






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






32. Star System






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






34. Guests who cancel on the day of arrival






35. Represents the leisure travelers and tourists






36. The airlines






37. 10-30% off the rack rate






38. Ecotourism combined with practical matter for policy makers






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






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






41. American Society of Association Executives






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






43. 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






44. No reservation






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






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






47. Possible to exceed 100% occupancy






48. Elaborate or artful cuisine - contemporary cuisine






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






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