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. Registered But Not Assigned






2. Elaborate or artful cuisine - contemporary cuisine






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






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






5. (labor costs/net sales)x100






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






7. Guests who cancel on the day of arrival






8. Protects both the guest and employee






9. Getting the room at a certain percentage off






10. A system that tracks guest room phone charges






11. Lowest possible rate - many restrictions






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






13. Guests who leave earlier than expected






14. Possible to exceed 100% occupancy






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






16. Tourism with a consience






17. A specific share or slot of a certain market






18. Diamond Ratings






19. A running inventory that automatically updates itself






20. 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






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. Is mostly related to location and size of the facility






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






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






25. Walk-In






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






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






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






29. 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)






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






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






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






33. American Society of Association Executives






34. Bechamel - espagnole - hollandaise - tomato - veloute






35. ADR x Occupancy=Rev Par






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






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






38. No reservation






39. Courts consider reservations to be legal contracts






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






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






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






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






44. Represents the leisure travelers and tourists






45. Star System






46. All Suite hotels






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






48. 'of the day'-chefs specials






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






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