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. American Society of Association Executives






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






3. 'of the day'-chefs specials






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






5. A system that tracks guest room phone charges






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






7. Represents the business travelers






8. Revenue earned per available room






9. 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






10. The average amount each group spends






11. Possible to exceed 100% occupancy






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






13. The number of seats filled on a flight






14. A specific share or slot of a certain market






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






16. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






21. All Suite hotels






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






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






24. Specific cultural evens and festivals






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






26. Travel for business purposes






27. Bechamel - espagnole - hollandaise - tomato - veloute






28. Protects both the guest and employee






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






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






31. Guests who leave earlier than expected






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






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






34. Tourism with a consience






35. Prepare a marketing plan for yourself






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






37. 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






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






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






40. No reservation






41. Lowest possible rate - many restrictions






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






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






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






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






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






48. Guest who stay past their scheduled departure time






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






50. Getting the room at a certain percentage off