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. A system that tracks guest room phone charges






2. 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






3. 'of the day'-chefs specials






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






5. The number of seats filled on a flight






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






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






8. (labor costs/net sales)x100






9. 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






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






11. Off-the-street






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






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






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






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






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






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






18. Getting the room at a certain percentage off






19. Tourism with a consience






20. The airlines






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






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






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






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






25. Travel for business purposes






26. Elaborate or artful cuisine - contemporary cuisine






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






28. Ecotourism combined with practical matter for policy makers






29. Guest who stay past their scheduled departure time






30. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






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






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






33. Employees who train employees






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






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






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






37. All Suite hotels






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






39. Star System






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






41. The individual who verifies and balances guests' accounts






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






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






44. 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






45. Guests who leave earlier than expected






46. 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






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






48. The average amount each group spends






49. 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






50. Possible to exceed 100% occupancy