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. Getting the room at a certain percentage off






3. The individual who verifies and balances guests' accounts






4. Tourism with a consience






5. A specific share or slot of a certain market






6. No reservation






7. Key operating figure in menu engineering - determined by subtracting food cost from selling price






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






9. Star System






10. Specific cultural evens and festivals






11. The market share that a business actually receives






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






13. Represents the business travelers






14. Requires equal dollar amounts of charge and credits






15. Hotels have love-hate relationship






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






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






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






19. Registered But Not Assigned






20. 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






21. Protects both the guest and employee






22. Lowest possible rate - many restrictions






23. Ecotourism combined with practical matter for policy makers






24. Represents the leisure travelers and tourists






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






26. 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)






27. 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






28. 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






29. 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






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






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






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






33. Courts consider reservations to be legal contracts






34. Diamond Ratings






35. The average amount each group spends






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






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






38. Standard rate for everyone at a hotel






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






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






41. Off-the-street






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






43. 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






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






45. The airlines






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






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






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






49. All Suite hotels






50. 10-30% off the rack rate