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. Guest who stay past their scheduled departure time






2. Specific cultural evens and festivals






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






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






5. Courts consider reservations to be legal contracts






6. Protects both the guest and employee






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






8. Hotels have love-hate relationship






9. 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






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






11. Registered But Not Assigned






12. Guests who cancel on the day of arrival






13. Tourism with a consience






14. American Society of Association Executives






15. Ecotourism combined with practical matter for policy makers






16. 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






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






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






19. Represents the business travelers






20. A specific share or slot of a certain market






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






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






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






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






25. Travel for business purposes






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






27. The market share that a business actually receives






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






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






30. Standard rate for everyone at a hotel






31. Revenue earned per available room






32. Walk-In






33. 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






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






35. The average amount each group spends






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






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






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






39. Is mostly related to location and size of the facility






40. A system that tracks guest room phone charges






41. Possible to exceed 100% occupancy






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






43. Prepare a marketing plan for yourself






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






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






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






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






49. (labor costs/net sales)x100






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