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






2. A system that tracks guest room phone charges






3. American Society of Association Executives






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






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






6. Courts consider reservations to be legal contracts






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






8. Travel for business purposes






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






10. 'of the day'-chefs specials






11. Represents the business travelers






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






13. 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






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






15. No reservation






16. Requires equal dollar amounts of charge and credits






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






18. The number of seats filled on a flight






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






20. Lowest possible rate - many restrictions






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






22. Elaborate or artful cuisine - contemporary cuisine






23. Represents the leisure travelers and tourists






24. Tourism with a consience






25. Off-the-street






26. Employees who train employees






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






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






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






30. Specific cultural evens and festivals






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






32. The individual who verifies and balances guests' accounts






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






34. 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






35. 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






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






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






38. Ecotourism combined with practical matter for policy makers






39. Star System






40. All Suite hotels






41. 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






42. Bechamel - espagnole - hollandaise - tomato - veloute






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






44. ADR x Occupancy=Rev Par






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






46. Possible to exceed 100% occupancy






47. Registered But Not Assigned






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






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






50. 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