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






2. Possible to exceed 100% occupancy






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






4. The number of seats filled on a flight






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






6. A running inventory that automatically updates itself






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






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






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






10. Bechamel - espagnole - hollandaise - tomato - veloute






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






12. 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






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






14. Represents the leisure travelers and tourists






15. (labor costs/net sales)x100






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






17. The individual who verifies and balances guests' accounts






18. The market share that a business actually receives






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






20. Prepare a marketing plan for yourself






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






22. 'of the day'-chefs specials






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






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






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






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






27. Lowest possible rate - many restrictions






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






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






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






31. All Suite hotels






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






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






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






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






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






37. Guests who leave earlier than expected






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. Revenue earned per available room






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






41. Specific cultural evens and festivals






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






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






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






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






46. 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






47. The average amount each group spends






48. Tourism with a consience






49. Star System






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