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






2. 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






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






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






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






6. Hotels have love-hate relationship






7. 10-30% off the rack rate






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






9. A running inventory that automatically updates itself






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






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






12. Registered But Not Assigned






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






14. A system that tracks guest room phone charges






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






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






17. Represents the business travelers






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






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






20. Courts consider reservations to be legal contracts






21. The number of seats filled on a flight






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






23. Off-the-street






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






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






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






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






28. The airlines






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






30. Represents the leisure travelers and tourists






31. Star System






32. Prepare a marketing plan for yourself






33. A specific share or slot of a certain market






34. Getting the room at a certain percentage off






35. The average amount each group spends






36. Guests who cancel on the day of arrival






37. 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






38. Travel for business purposes






39. Possible to exceed 100% occupancy






40. Specific cultural evens and festivals






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






42. Employees who train employees






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






44. Standard rate for everyone at a hotel






45. The market share that a business actually receives






46. Requires equal dollar amounts of charge and credits






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






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






49. Guest who stay past their scheduled departure time






50. The individual who verifies and balances guests' accounts