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. Traveling cross country or abroad for purposes of volunteer work






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






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






4. 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






5. A system that tracks guest room phone charges






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






7. Protects both the guest and employee






8. Registered But Not Assigned






9. 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






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






11. All Suite hotels






12. Bechamel - espagnole - hollandaise - tomato - veloute






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






14. 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






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






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






17. 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






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






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






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






21. Hotels have love-hate relationship






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






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






24. Employees who train employees






25. Requires equal dollar amounts of charge and credits






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






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






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






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






30. A cook who supervises food production and who reports to the executive chef; second in command






31. 'of the day'-chefs specials






32. 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






33. Standard rate for everyone at a hotel






34. Getting the room at a certain percentage off






35. Represents the leisure travelers and tourists






36. 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






37. The market share that a business actually receives






38. ADR x Occupancy=Rev Par






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






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






41. No reservation






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






43. A specific share or slot of a certain market






44. 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)






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






46. Guest who stay past their scheduled departure time






47. Walk-In






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






49. Courts consider reservations to be legal contracts






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