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. The airlines






2. 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






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






4. Prepare a marketing plan for yourself






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






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






7. No reservation






8. 10-30% off the rack rate






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






10. The market share that a business actually receives






11. Guest who stay past their scheduled departure time






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






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






14. 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






15. Diamond Ratings






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






17. 'of the day'-chefs specials






18. ADR x Occupancy=Rev Par






19. The number of seats filled on a flight






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






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






22. A system that tracks guest room phone charges






23. Hotels have love-hate relationship






24. A specific share or slot of a certain market






25. Registered But Not Assigned






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






27. Protects both the guest and employee






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






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






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






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






32. Getting the room at a certain percentage off






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






34. Star System






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






36. Represents the business travelers






37. Employees who train employees






38. Bechamel - espagnole - hollandaise - tomato - veloute






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






40. Represents the leisure travelers and tourists






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. Lowest possible rate - many restrictions






43. American Society of Association Executives






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






45. Standard rate for everyone at a hotel






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






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






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






50. Walk-In