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






2. American Society of Association Executives






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






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






5. 10-30% off the rack rate






6. 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






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






8. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






9. Registered But Not Assigned






10. A specific share or slot of a certain market






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






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






13. Possible to exceed 100% occupancy






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






15. ADR x Occupancy=Rev Par






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






17. Employees who train employees






18. Guests who cancel on the day of arrival






19. Standard rate for everyone at a hotel






20. The number of seats filled on a flight






21. Bechamel - espagnole - hollandaise - tomato - veloute






22. 'of the day'-chefs specials






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






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






25. Prepare a marketing plan for yourself






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






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






28. Lowest possible rate - many restrictions






29. Protects both the guest and employee






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






31. Off-the-street






32. Elaborate or artful cuisine - contemporary cuisine






33. Requires equal dollar amounts of charge and credits






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






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






36. 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






37. No reservation






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






39. The airlines






40. Guest who stay past their scheduled departure time






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






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






43. 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






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






45. 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






46. Ecotourism combined with practical matter for policy makers






47. Diamond Ratings






48. Walk-In






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






50. Represents the leisure travelers and tourists