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 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






2. 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






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






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






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






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






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






8. Also known as the due back - difference returnable - U-owe-me's or the exchange






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






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






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






12. Possible to exceed 100% occupancy






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






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






15. Diamond Ratings






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






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






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






19. Guests who cancel on the day of arrival






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






21. 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






22. Elaborate or artful cuisine - contemporary cuisine






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






24. (labor costs/net sales)x100






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






26. Off-the-street






27. Guests who leave earlier than expected






28. Represents the business travelers






29. Getting the room at a certain percentage off






30. Prepare a marketing plan for yourself






31. Standard rate for everyone at a hotel






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






33. Travel for business purposes






34. American Society of Association Executives






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






36. A specific share or slot of a certain market






37. 'of the day'-chefs specials






38. The market share that a business actually receives






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






40. A system that tracks guest room phone charges






41. Revenue earned per available room






42. 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






43. 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)






44. The individual who verifies and balances guests' accounts






45. Hotels have love-hate relationship






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






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






48. 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






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






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