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






2. A system that tracks guest room phone charges






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






4. 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






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






6. Lowest possible rate - many restrictions






7. 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






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






9. Elaborate or artful cuisine - contemporary cuisine






10. 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






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






12. Registered But Not Assigned






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






14. 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






15. Star System






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






17. No reservation






18. A running inventory that automatically updates itself






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






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






21. The airlines






22. Represents the leisure travelers and tourists






23. The number of seats filled on a flight






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






25. ADR x Occupancy=Rev Par






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






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






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






29. The market share that a business actually receives






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






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






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






33. 10-30% off the rack rate






34. Prepare a marketing plan for yourself






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






36. All Suite hotels






37. American Society of Association Executives






38. The individual who verifies and balances guests' accounts






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






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






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






42. Off-the-street






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






44. Protects both the guest and employee






45. Guests who leave earlier than expected






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






47. Employees who train employees






48. Getting the room at a certain percentage off






49. Guest who stay past their scheduled departure time






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