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






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






3. A system that tracks guest room phone charges






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






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






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






7. American Society of Association Executives






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






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






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






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






12. Prepare a marketing plan for yourself






13. Guests who cancel on the day of arrival






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






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






16. 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






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






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






19. All Suite hotels






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






21. Off-the-street






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






23. Star System






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






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






26. The average amount each group spends






27. 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






28. A cook who supervises food production and who reports to the executive chef; second in command






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






30. Requires equal dollar amounts of charge and credits






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






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






33. Revenue earned per available room






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






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






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






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






38. 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






39. No reservation






40. 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






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






42. Protects both the guest and employee






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






44. The individual who verifies and balances guests' accounts






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






46. Possible to exceed 100% occupancy






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






48. Tourism with a consience






49. 10-30% off the rack rate






50. A running inventory that automatically updates itself






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