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






2. A specific share or slot of a certain market






3. The average amount each group spends






4. 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






5. Requires equal dollar amounts of charge and credits






6. A running inventory that automatically updates itself






7. Star System






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






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






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






11. Hotels have love-hate relationship






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






13. Protects both the guest and employee






14. Travel for business purposes






15. Guests who leave earlier than expected






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






17. Specific cultural evens and festivals






18. The airlines






19. Off-the-street






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






21. Ecotourism combined with practical matter for policy makers






22. 10-30% off the rack rate






23. Guest who stay past their scheduled departure time






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






25. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%






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






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






28. Guests who cancel on the day of arrival






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






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






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






32. 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






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






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






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






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






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






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






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






40. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%






41. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system






42. No reservation






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






44. Prepare a marketing plan for yourself






45. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.






46. Represents the business travelers






47. The number of seats filled on a flight






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






49. 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)






50. Tourism with a consience