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. Walk-In






2. Hotels have love-hate relationship






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






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






5. Requires equal dollar amounts of charge and credits






6. Revenue earned per available room






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






8. 10-30% off the rack rate






9. Prepare a marketing plan for yourself






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






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






12. 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






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






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






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






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






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






18. Registered But Not Assigned






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






20. Possible to exceed 100% occupancy






21. Travel for business purposes






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






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






24. Tourism with a consience






25. Star System






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






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






28. 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






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






30. The individual who verifies and balances guests' accounts






31. The number of seats filled on a flight






32. Guest who stay past their scheduled departure time






33. Represents the business travelers






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






35. The average amount each group spends






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






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






38. Guests who cancel on the day of arrival






39. No reservation






40. Getting the room at a certain percentage off






41. 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






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






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






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






45. Off-the-street






46. Represents the leisure travelers and tourists






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






48. 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






49. Bechamel - espagnole - hollandaise - tomato - veloute






50. Protects both the guest and employee