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. Following a worker to learn about his or her job






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






3. American Society of Association Executives






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






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






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






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






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






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






10. Star System






11. The individual who verifies and balances guests' accounts






12. A report prepared each day to provide essential performance information for a particular property to its management






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






14. 'of the day'-chefs specials






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






16. Travel for business purposes






17. Registered But Not Assigned






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






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






20. Requires equal dollar amounts of charge and credits






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






22. 10-30% off the rack rate






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






24. No reservation






25. All Suite hotels






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






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






28. Revenue earned per available room






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






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






31. 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






32. Diamond Ratings






33. A specific share or slot of a certain market






34. Represents the business travelers






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






36. Guests who cancel on the day of arrival






37. 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






38. ADR x Occupancy=Rev Par






39. The average amount each group spends






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






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






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






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






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






45. Elaborate or artful cuisine - contemporary cuisine






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






47. Courts consider reservations to be legal contracts






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






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






50. Bechamel - espagnole - hollandaise - tomato - veloute